Filled with Vitamin C and iron, mulberries are little powerhouses of nutrients. Harness their goodness with this simple and delicious homemade mulberry jam recipe.
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.
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.
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.
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!
How to make Mulberry Jam:
- 2 cups fresh picked, ripe mulberries
- juice from ½ squeezed lemon
- 2 cups granulated sugar
- 1 packet vanilla sugar
- 1 packet Certo liquid pectin
- 6 small Mason jars with lids
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.
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.
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
Equipment
- 6 4oz Mason jars with lids
Ingredients
- 2 cups ripe mulberries
- 1/2 juice from lemon
- 2 cups granulated sugar
- 1 packet vanilla sugar
- 1 packet Certo liquid pectin
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
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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?