Go Back

Mulberry Jam

Capture the sweet and slightly tart flavor of mulberries in this easy homemade jam.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 jars
Course: Breakfast, Dessert, Preserves
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds fresh or frozen mulberries 900 grams
  • 6 cups white granulated sugar 1.35 kilograms
  • 1/2 cup fresh lemon juice 120 milliliters
  • 1 pinch ground nutmeg
  • 1 pouch liquid pectin 3-ounce

Method
 

Cooking
  1. Combine mulberries, sugar, and lemon juice in a non-reactive pot. Bring to a boil over high heat while stirring constantly for 8–10 minutes.
  2. Add the pinch of nutmeg and stir in liquid pectin. Return to a rolling boil for 1 minute, stirring continuously.
  3. Remove from heat and let cool for 5–10 minutes. Skim foam off the top.
  4. Sterilize jars in boiling water for 10 minutes. Fill with warm jam, leaving 1/2 inch headspace.
  5. Clean rims, apply lids, and process jars in boiling water bath for 5 minutes.
  6. Cool jars for 12–14 hours undisturbed. Check seals. Store in a cool, dark place for up to 18 months.

Notes

Use fresh, ripe mulberries for the best flavor. Stir continuously while cooking to prevent sticking and burning. Adjust the sugar according to your taste preference, but remember that sugar helps in preservation. If you desire a smoother texture, blend the mulberries before cooking. Variation: You can add spices like cinnamon or ginger for a warm flavor or mix in other fruits, such as blueberries or raspberries.