Homemade Mulberry Jam Recipe

Introduction

Making homemade mulberry jam is a delightful way to capture the sweet, rich flavors of fresh mulberries. This simple recipe uses just a few ingredients and offers a perfect spread for toast, yogurt, or baked goods. Whether you’re preserving summer’s bounty or enjoying berries year-round, this jam is sure to brighten any meal.

Ingredients

• 2 lb mulberries (fresh or frozen, stems removed)
• 6 cups white sugar
• 1/2 cup lemon juice (freshly squeezed for best flavor)
• 1 pinch ground nutmeg
• 1 (3-oz) pouch liquid pectin

Instructions

1. Step 1: Place the mulberries, sugar, and lemon juice into a large, non-reactive pot. Bring to a boil over high heat, stirring constantly to dissolve the sugar and prevent scorching.
2. Step 2: Once the sugar is dissolved, add a pinch of ground nutmeg and stir in the liquid pectin. Return the mixture to a boil and let it boil for 1 minute, stirring continuously.
3. Step 3: Remove the pot from heat and let it cool slightly. Skim off any foam from the surface while the jam cools.
4. Step 4: Sterilize your canning jars in boiling water. Use a ladle to fill the jars with jam, leaving 1/2 inch of headspace. Wipe the rims clean.
5. Step 5: Secure the lids and process the jars in a boiling water bath for 5 minutes. Remove jars carefully and let them cool undisturbed for 12 to 14 hours.
6. Step 6: Check the seals by pressing the center of each lid. Store properly sealed jars in a cool, dark place for up to 18 months.

Tips & Variations

• If mulberries are unavailable, substitute blackberries or a mix of blackberries and raspberries.
• For a richer flavor, try using a combination of white and brown sugar (up to 1 cup brown sugar), but keep the total sugar amount the same.
• You can use powdered pectin instead of liquid; add it at the beginning of cooking instead of the end.
• Swap nutmeg with cinnamon, allspice, or add a small amount of vanilla extract for a different twist.
• Test jam readiness by placing a cold plate in the freezer, then dropping a spoonful of hot jam on it. If it wrinkles when pressed, it’s ready.

Storage

Store unopened jars in a cool, dark pantry for up to 18 months. Once opened, keep the jam refrigerated and use within 2 to 3 months. Always check for signs of spoilage like mold or fermentation before consuming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mulberries for this jam?

Yes, frozen mulberries work well and can be added directly to the pot without thawing. You may need to cook the mixture a bit longer to achieve the right consistency.

What if my jam doesn’t set properly?

Improper setting usually happens if there’s too little pectin or the jam isn’t cooked long enough. Make sure to include lemon juice, use the correct amount of pectin, and test the jam’s firmness with the cold plate method before canning.

Homemade Mulberry Jam Recipe

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4.6 from 100 reviews

This homemade mulberry jam recipe captures the sweet, nostalgic flavor of fresh mulberries in a simple, easy-to-follow preserve. Made with just five ingredients—mulberries, sugar, lemon juice, nutmeg, and liquid pectin—this jam sets perfectly and can be enjoyed year-round. Perfect for spreading on toast, mixing into yogurt, or gifting to friends, this jam is a delicious way to savor the taste of summer berries anytime.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: Approximately 6 half-pint jars 1x
• Category: Preserves
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Jam Ingredients

• 2 lb (900 g) fresh or frozen mulberries, stems removed
• 6 cups (1.35 kg) granulated white sugar
• 1/2 cup (120 ml) freshly squeezed lemon juice
• 1 pinch ground nutmeg
• 2 (3-oz) pouches liquid pectin (e.g., Certo brand)

Instructions

1. Prepare Ingredients and Begin Cooking: Gather all your ingredients. Place the mulberries, sugar, and lemon juice into a large, non-reactive pot (stainless steel or enameled cast iron is recommended). Heat over high heat, stirring constantly to dissolve the sugar and prevent scorching, and bring the mixture to a boil.
2. Add Nutmeg and Pectin: Once the sugar has completely dissolved and the mixture is boiling, add a pinch of freshly ground nutmeg. Stir in the two pouches of liquid pectin and continue boiling for 1 minute, stirring constantly to ensure everything is fully combined.
3. Cool the Jam Mixture: Remove the pot from heat and allow the jam to cool slightly while you prepare your sterilized jars. Skim off any foam that forms on the surface. If you are not canning immediately, allow the jam to cool completely, stirring frequently to encourage gelling, then transfer to sealed containers for refrigeration or freezing.
4. Sterilize and Fill the Jars: Sterilize your canning jars by boiling them in water. Using a ladle, fill the jars with the hot jam, leaving 1/2 inch of headspace at the top. Wipe the rims clean with a damp cloth to remove any jam residue.
5. Seal and Process the Jars: Secure the lids onto the jars and process them in a boiling water bath for 5 minutes to ensure proper sealing and preservation. Carefully remove the jars with a jar lifter and place them on a cooling rack or towels spaced 1 inch apart. Let them cool undisturbed for 12 to 14 hours, listening for the popping sound indicating a good seal.
6. Check Seals and Store: After cooling, press the center of each lid to check the seal; it should be firm and not pop back. Remove the metal rings; the lids should remain sealed. Unsealed jars should be refrigerated and consumed quickly or reprocessed within 24 hours with new lids. Store sealed jars in a cool, dark pantry for up to 18 months.

Notes

• Use fully ripe mulberries for the best flavor and natural sweetness.
• Frozen mulberries can be used directly without thawing but may require slightly longer cooking time.
• Substitute blackberries or a blackberry-raspberry mix if mulberries are unavailable.
• To vary the spice, try cinnamon or allspice instead of nutmeg, or add a splash of vanilla extract.
• Avoid reducing sugar as it is essential for proper jam setting and preservation.
• Test jam setting by dropping a spoonful on a chilled plate; if it wrinkles when pushed, the jam is set and ready.
• Always sterilize jars properly to prevent spoilage.
• After opening, refrigerate jam and consume within 2-3 months.

Keywords: mulberry jam, homemade jam, berry preserves, easy jam recipe, fruit jam, mulberry preserves