Mulberry Jam

Mulberry jam on a spoon and in jar, close-up
Matilda Lindeblad/StockFood Creative/Getty Images
  • 40 mins
  • Prep: 30 mins,
  • Cook: 10 mins
  • Yield: 5 half-pint (32 servings)
Ratings (36)

Mulberries are an under-appreciated fruit, often cursed by homeowners because when ripe they can fall to the ground and make a mess. Instead, why not harvest this delicious fruit and make jam? You can use fresh or frozen mulberries for this recipe.

Mulberries don't all ripen at the same time. That's one of the reasons you'll rarely see them as a commercial crop. An easy way to harvest them is to lay down a ground cloth and shake the lower branches of the tree. The ripe berries will fall off.

Even very ripe mulberries usually come off of the tree with a little bit of stem attached. It is fiddly work to remove the little stems. It's up to you whether to take the time for that job, but if you do your jam will have a better texture.

What You'll Need

  • 2 pounds/900 grams mulberries (fresh or frozen)
  • 6 cups/1.35 kilograms sugar
  • 1/2 cup/120 milliliters lemon juice (fresh)
  • 1 pouch liquid pectin

How to Make It

  1. Sterilize the canning jars in boiling water.
  2. While the jars are sterilizing, put the mulberries, sugar, and lemon juice into a large, non-reactive pot. Do not use aluminum or non-enameled cast iron as these can create off colors and flavors in your jam. Stainless steel or enameled cast iron are fine.
  3. Bring the mulberries, sugar and lemon juice to a full boil over high heat, stirring constantly to prevent scorching and to help the sugar dissolve. Add the pinch (a couple of scrapes on a grater) of freshly ground nutmeg once the mixture has come to a full boil and the sugar is completely dissolved.
  1. Add the liquid pectin. Boil for 1 minute while stirring constantly. Remove from the heat. Skim off any foam that may have formed on the surface of the jam.
  2. Ladle the jam into the sterilized canning jars, leaving 1/2-inch of head space. Wipe the rims of the jars with a clean damp cloth or paper towel. Secure the canning lids, and process in a boiling water bath for 5 minutes.

Mulberries are a low pectin fruit, which is why commercial liquid pectin is used in this recipe. The downside of that is that the commercial pectin requires a lot of sugar to produce a gel. Another option is to combine mulberries with a high pectin fruit. For a lower-sugar option, try using a low-methoxyl pectin.

You might also try this recipe for mulberry jam made with homemade pectin.