Mulberry Jam Recipe
Sweet, richly fruity, and beautifully spreadable, this homemade mulberry jam recipe captures the deep flavor of fresh mulberries with just a handful of pantry staples. It’s an easy small-batch preserve that tastes incredible on toast, biscuits, yogurt, or even cheesecake.
Print
Pin
Servings: 4 half-pint jars
Equipment
- Large heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- Potato masher or fork
- Small plate for jam testing
- Sterilized glass jars with lids
- Funnel (optional)
Ingredients
- 4 cups fresh mulberries stems removed
- 2¾ cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon water
- 1 pouch 3 oz liquid fruit pectin (optional for a firmer jam)
Instructions
- Rinse the mulberries gently under cold water and remove any remaining stems or leaves. Pat dry.
- Add the mulberries and water to a large heavy-bottomed saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally and lightly crushing the berries with a spoon to release their juices.
- Stir in the sugar, lemon juice, and lemon zest. Continue cooking until the sugar fully dissolves.
- Increase the heat slightly and bring the mixture to a rolling boil. Stir frequently to prevent sticking.
- If using pectin, stir it in now and boil for another 1–2 minutes. If skipping pectin, continue simmering for 20–25 minutes until the jam thickens naturally.
- To test the jam, place a small spoonful on a chilled plate. Let it sit for 30 seconds, then push it gently with your finger. If it wrinkles slightly, it’s ready.
- Remove from heat and skim off any foam from the top if needed.
- Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch headspace. Seal tightly.
- Let the jars cool completely at room temperature before storing.
Notes
Mulberries naturally vary in sweetness, so you can reduce the sugar slightly if your berries are very ripe.
For a smoother texture, blend the jam briefly with an immersion blender before jarring.
This jam keeps in the refrigerator for up to 3 weeks or can be water-bath canned for longer shelf storage.
Frozen mulberries work just as well as fresh - no need to thaw first.
For a smoother texture, blend the jam briefly with an immersion blender before jarring.
This jam keeps in the refrigerator for up to 3 weeks or can be water-bath canned for longer shelf storage.
Frozen mulberries work just as well as fresh - no need to thaw first.