Homemade Mulberry Jam Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://lucabites.com/homemade-mulberry-jam-recipe/
