Mulberry Jam Recipe
A simple one-pot mulberry jam that highlights the delicate flavor of ripe mulberries. Can be made with or without pectin for a softer or firmer set.
Ingredients
For the Jam
- 4 cups ripe mulberries rinsed and stems removed
- 3 cups granulated sugar
- 2 tbsp fresh lemon juice
- 1 tbsp butter optional, to reduce foam
- 1 tsp fruit pectin optional, for firmer set
- Sterilized jars and lids
Instructions
- Rinse mulberries gently and remove any stems. If berries are very soft, handle carefully to avoid mashing them.
- Mix mulberries and sugar in a bowl and let sit 30–60 minutes to release juices. This step is optional but speeds cooking.
- In a wide, heavy-bottomed pot, combine mulberries, sugar, and lemon juice. If using pectin, whisk it in according to package directions.
- Bring mixture to a steady boil over medium heat. Stir frequently and skim foam. Add butter to reduce foaming if desired.
- Reduce heat and simmer 15–25 minutes until jam thickens and coats the back of a spoon. Test for set on a chilled plate.
- Ladle hot jam into warm sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and tighten.
- For shelf storage, process jars in a boiling water bath for 10 minutes. Or let jars cool on the counter and refrigerate for short-term use.
- Refrigerated jam lasts several weeks. Properly processed jars last up to one year in a cool, dark pantry.
Notes
- If using frozen mulberries, thaw and drain excess liquid before cooking.
- Reduce sugar slightly for less-sweet jam, but note this can affect set and shelf life.
- Add pectin for a firmer set; follow the manufacturer’s instructions for timing and amounts.
- A small knob of butter helps control foaming without altering flavor.
Nutrition
Calories: 55kcalCarbohydrates: 14gProtein: 0.1gFat: 0.1gSodium: 1mgSugar: 13g
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