Homemade Mulberry Jam
Why make this recipe
Making homemade mulberry jam is a delightful way to capture the sweetness of fresh mulberries. This delicious jam is easy to make and perfect for spreading on toast, adding to yogurt, or using in desserts. Plus, it’s a wonderful way to preserve the flavors of summer and bring a taste of nature into your home all year round.
How to make Homemade Mulberry Jam
Ingredients:
- 4 cups (600 grams) fresh mulberries, washed
- 1 ½ cups (300 grams) granulated sugar
- 2 tablespoons (30 ml) fresh lemon juice
- ¼ cup (60 ml) water
- ½ teaspoon vanilla bean or extract (optional)
- Pinch of sea salt (optional)
Directions:
Rinse about 4 cups (600 g) of fresh mulberries gently under cold water to remove dirt and stems. Drain and let them dry slightly. If using frozen berries, thaw completely before starting.
In a large heavy-bottomed pot, add the mulberries, 1 ½ cups (300 g) sugar, and ¼ cup (60 ml) water. Stir to combine and let it sit for 10–15 minutes to macerate the berries.
Place the pot over medium heat and bring to a gentle boil. Reduce heat slightly and simmer, stirring frequently, for about 20–25 minutes until the mixture thickens and deepens in color.
Stir in 2 tablespoons (30 ml) fresh lemon juice, a pinch of sea salt, and vanilla if using. Continue to simmer for another 5 minutes.
Test the jam by placing a small spoonful on a chilled plate; if it wrinkles when pushed with your finger, it’s done. Ladle the hot jam into sterilized glass jars, leaving about ¼ inch headspace. Seal tightly and let cool to room temperature before refrigerating.
How to serve Homemade Mulberry Jam
Serve your homemade mulberry jam on warm toast or scones for a delightful breakfast treat. It also goes well on pancakes, waffles, or as a topping for desserts like ice cream and cheesecake. Enjoy it with cheese for a savory-sweet snack!
How to store Homemade Mulberry Jam
Store your homemade mulberry jam in airtight glass jars in the refrigerator. It should keep well for about 3 months. If you want it to last longer, consider canning your jam using proper canning techniques.
Tips to make Homemade Mulberry Jam
- Make sure to use fresh, ripe mulberries for the best flavor.
- Stir the jam often while cooking to prevent it from sticking to the pot.
- For a smoother texture, you can blend the jam after cooking if you prefer a less chunky consistency.
Variation (if any)
You can add other fruits like strawberries or blueberries to the mulberry jam for a mixed berry flavor. Spices such as cinnamon or ginger can also give your jam an extra kick.
FAQs
How do I know if my jam is done?
You can test the jam by placing a small spoonful on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.
Can I use frozen mulberries?
Yes, you can use frozen mulberries. Just make sure to thaw them completely before starting the recipe.
How long does homemade mulberry jam last?
When stored in the refrigerator, homemade mulberry jam can last for about 3 months. If canned properly, it can last longer.
Homemade Mulberry Jam
Ingredients
Method
- Rinse about 4 cups of fresh mulberries gently under cold water to remove dirt and stems. Drain and let them dry slightly.
- In a large heavy-bottomed pot, add the mulberries, 1 ½ cups of sugar, and ¼ cup of water. Stir to combine and let it sit for 10–15 minutes to macerate the berries.
- Place the pot over medium heat and bring to a gentle boil. Reduce heat slightly and simmer, stirring frequently, for about 20–25 minutes until the mixture thickens and deepens in color.
- Stir in the fresh lemon juice, a pinch of sea salt, and vanilla if using. Continue to simmer for another 5 minutes.
- Test the jam by placing a small spoonful on a chilled plate; if it wrinkles when pushed with your finger, it’s done.
- Ladle the hot jam into sterilized glass jars, leaving about ¼ inch headspace. Seal tightly and let cool to room temperature before refrigerating.
