Mix the tartness of cherries with the richness of mulberries for this wonderful jam recipe. This mulberry jam recipe is especially nice to have on hand if you grow or forage mulberries where you live.
Wash mulberries; wash and pit cherries. You can use any color of cherry but dark cherries will make a naturally dark purple jam. FYI, I don't bother to remove the tiny stems of the mulberries since they don't alter the jam any. You can remove them, if you'd like, though.
Add the cherries and mulberries to a large pot and cover them with the sugar. Add the lemon juice and mash the mixture. Allow the mixture to sit for about ten minutes.
Bring the jam to a low boil over medium-high heat, stirring constantly to prevent scorching. Cook down until the jam reduces and thickens. OR, bring to a rolling boil over high heat and add the pectin according to the directions on the packet. Cherries are a medium pectin fruit so you may not need pectin unless you want to add juice to your jam recipe. If you do want to add juice, just check the notes section for a link to a mulberry recipe jam recipe from The National Center for Home Food Preservation.
Add the nutmeg and stir well.
Bottle into sterilized pint jars rapidly, before it cools to much, leaving 1/2 inch of head-space. Wipe the rims of the jars well. Put the seals and rings; tighten to just finger tightness.
Process for about 15 minutes, adjusting for your elevation.
If you want to add juice to your mulberry jam recipe, play around with this recipe from the NCHFP for a plain mulberry jam. There's no real benefit to adding juice except that you'll bulk up your recipe a bit.
This is a recipe that calls for pectin, by the way.