Skip to Content

Make your own Delicious Mulberry Jam (Just 5 Ingredients!)

Filled with Vitamin C and iron, mulberries are little powerhouses of nutrients. Harness their goodness with this simple and delicious homemade mulberry jam recipe.

Close up image of a small jam jar filled with homemade mulberry jam. Fresh mulberries are on the plate in the foreground.

Growing in my front yard is a beautiful mulberry tree. When I first moved into this new house, I loved the look of the tree; but I had no idea that it also produced delicious mulberries. It was such a sweet surprise when I first discovered the bountiful berries. At first glance, they look a lot like blackberries but are sweeter and more slender.

Small mulberry tree in the yard in the summer.

Mulberries are often used for making jam, desserts and wine and they blend well with other fruits, especially pears and apples. They don’t ripen all at once, but when they are ready they drop from the tree. They can be gathered by covering the ground with a sheet and shaking the tree or although time consuming, by hand-picking each berry.

Close up image of mulberry fruit still ripening on the tree.

Mulberries are packed full of vitamins and nutrients. In a 100 gram serving (which is less than a ½ cup), raw mulberries provide 61% of the Daily Value for vitamin C and 23% of the DV for iron.

A white plastic bowl filled with harvested fresh mulberry fruit.

I was excited to make a batch of mulberry jam this year and I absolutely love how it turned out. My family goes through a lot of jam so you can imagine my delight to be able to make a jam using free fruit from my yard!

Overhead view of small glass jar filled with mulberry jam. A white plate with a piece of bread smeared with the jam sits nearby.

How to make Mulberry Jam:

This mulberry jam recipe works for other types of jams by simply substituting the mulberries with other types of berries.

After thoroughly washing the berries and removing the small green stems, put them in a medium sized saucepan. Heat it over a medium heat, pressing down on the berries to release the juices.

A saucepan filled with ingredients simmering to make the mulberry jam.

Bring to a boil then add the sugars and lemon juice. Reduce the heat and stir the mixture until the sugar dissolves.

Bring back to a boil again. Add 1 packet of liquid pectin and continue to stir often. Put on simmer and leave it to thicken up a bit.

In the meantime, sterilize your jars in a large pot on the stove. When jars are ready and your jam has been brought back up to a boil for a few minutes, bottle and seal the jam tightly.

The jam should last up to 2 years if sealed properly and stored in a cool, dark place.

For a lower-sugar option (as with our strawberry jam), swap out 1 cup of the granulated sugar with 1 cup of Stevia.

Three small glass ja jars filled with completed mulberry jam.

That’s it! Perfectly delicious mulberry jam to spread over soft homemade bread, or use in our kiflice cookies recipe.

I also made a batch of delicious mulberry-strawberry-blueberry sauce; which we enjoyed with vanilla ice cream.

Grandma’s Mulberry Jam Recipe

Jane and Sonja
Making your own jam is easier than you think and this simple mulberry jam recipe is a great place to start!
4.96 from 24 votes
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast
Cuisine American
Servings 6 4 oz jars
Calories 283 kcal

Equipment

  • 6 4oz Mason jars with lids

Ingredients
  

Instructions
 

  • After thoroughly washing the berries and removing the small green stems, put them in a medium sized saucepan. Heat it over a medium heat, pressing down on the berries to release the juices.
  • Bring to a boil then add the sugars and lemon juice. Reduce the heat and stir the mixture until the sugar dissolves.
  • Bring back to a boil again. Add 1 packet of liquid pectin and continue to stir often. Put on simmer and leave it to thicken up a bit.
  • In the meantime, sterilize your jars in a large pot on the stove. When jars are ready and your jam has been brought back up to a boil for a few minutes, bottle and seal the jam tightly.

Nutrition

Calories: 283kcalCarbohydrates: 73gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 6mgPotassium: 103mgFiber: 1gSugar: 71gVitamin A: 12IUVitamin C: 22mgCalcium: 21mgIron: 1mg
Keyword jam, preserves
Tried this recipe?Tag @sustainmycookinghabit or #sustainmycookinghabit!

Like it? Pin it for later!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kevin

Sunday 7th of August 2022

I'm looking forward to making this jam. I have found 2 sizes of liquid pectin packages, 3 oz. and 6 oz. Which should I use?

Jane and Sonja

Monday 26th of September 2022

One packet of liquid pectin is equivalent to 3oz.

Andrei Villamar

Saturday 2nd of July 2022

I tried this recipe based on the 5-star rating it got. I harvested only 1.5 cups ripe mulberries from our tree, used the juice of 1 medium sized lemon, got a little of its zest, 375g of granulated sugar, 4 tablespoons of an hulagirl vanilla sugar and 1 packet Sure Jell premium fruit pectin (pink carton). The recipe is easy to make. Just follow it. After pouring the pectin, i kept stirring until it thickened. It's gonna thicken even more after cooling. AWESOME RECIPE. My nephews and nieces loved it so much, they fought over it.

Jane and Sonja

Monday 26th of September 2022

Thank you Andrei, I'm so glad you enjoyed the recipe and that your nieces and nephews loved the jam!

Sherrie

Wednesday 29th of June 2022

Doesn't this need to be processed in a water canner? Everything I have read says it can develop bacteria while in storage if not water canned.

Jane and Sonja

Monday 26th of September 2022

The most important thing is to sterilize your jars to kill any microbes on the inside surfaces of the jars and lids. You can do this with a water canner or in an oven inside an oven-safe baking dish.

lisa

Sunday 26th of June 2022

hi there < have you ever tried to make this seedless

Jane and Sonja

Wednesday 29th of June 2022

Hi there, no I personally don't find a need to make this jam seedless. I try to remove the centers but even those soften during the cooking stage. It's not as seedy in texture as a raspberry jam for example. Hope that helps!

Rubinah

Saturday 25th of June 2022

Hi. Can I use powdered pectin? If so, what's the conversion? Thank you!

Jane and Sonja

Wednesday 29th of June 2022

A powdered pectin can definitely be used in place of the liquid pectin since they both will thicken the mixture. I have not tried it with the powdered pectin but I believe it needs to be added to the raw mulberries first versus added to the boiling mixture as with the liquid version. I'm not too sure what the conversion would be, perhaps there would be some indication on the packaging?

This site uses Akismet to reduce spam. Learn how your comment data is processed.