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Mulberry Jam – Easy Homemade Sweet Berry Recipe

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Mulberry jam made with fresh mulberries, sugar, and lemon juice. This easy homemade recipe creates a thick, sweet, and spreadable jam perfect for toast, biscuits, and desserts.

  • Author: Catherine
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 half-pint jars 1x
  • Category: Jam & Preserves
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 5 cups fresh mulberries (stems removed and rinsed)
  • 3 to 4 cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • Optional: 1 packet (1.75 oz) powdered pectin

Instructions

  1. Rinse mulberries gently under cool water, remove stems, and drain thoroughly.
  2. Place mulberries in a large heavy-bottomed pot and lightly crush them with a potato masher.
  3. Add lemon juice and heat over medium until the mixture begins to simmer.
  4. Gradually stir in sugar until completely dissolved.
  5. Increase heat and bring to a rolling boil that does not stop bubbling when stirred.
  6. Boil for 15–20 minutes, stirring frequently to prevent sticking. If using pectin, add according to package instructions during this stage.
  7. Test for doneness using the cold plate method. If the jam wrinkles and holds its shape, it is ready.
  8. Remove from heat and skim off any foam if necessary.
  9. Pour hot jam into sterilized jars, leaving 1/4 inch headspace.
  10. Seal jars and process in a boiling water bath for 10 minutes, or cool and refrigerate immediately if not canning.

Notes

  • Mulberries contain moderate natural pectin, so longer cooking may be needed if not using added pectin.
  • The jam will thicken more as it cools.
  • Use a heavy-bottomed pot to prevent burning.
  • Properly canned jam can last up to 1 year unopened in a cool, dark place.
  • Refrigerate after opening and use within 3 weeks.

Nutrition

Find it online: https://recipeshots.com/mulberry-jam/