Mulberries are currently in season in San Diego. When ripe, they are plump, juicy, and oh so sweet! Making mulberry Preserves or jam is easy, even for the novice cook. You'll also learn how to make Mulberry Pie, mojitos, danishes, and more!
Mulberries always remind me of Chicago and the mulberry tree we had in front of our house when I was a kid.
Whether it's picking and eating the mulberries right off the tree, or using them in mulberry recipes, they will always remind me of home.
The kids in the neighborhood always stopped in front of our house to pick the delicious mulberries. Some even took the extra time to climb up into the tree to get to the good ones at the top.
All I can say is mom was a saint. She never turned anyone away or yelled: "Hey kid, get off my lawn!" Although I probably would have. 😬
However, my friend, Sheila, is just as sweet as my mom was. Recently, while we were in San Diego, I texted her to ask if her mulberries were ripe yet.
Within a few hours, she was at my door with a bowlful of delicious mulberries that she and her adorable grandsons picked for me. I mean just look at those stained hands and feet! Is that a true friend or what?
Sheila, I'm dedicating this Mulberry Recipes post to you, my friend!
What Goes Into This Recipe
Ingredient Notes
- Mulberries — Fresh or frozen mulberries can be used in this recipe. Make sure to pick through them, removing any sticks, leaves, and little spiders.
- Pectin — Although powdered pectin can be used, I recommend using liquid pectin, which I feel blends in better and does not clump together.
How to Make This Recipe
1. Start by washing the mulberries, making sure to remove any leaves, small sticks, or other debris.
2. Add mulberries to a 5-quart pot. Cover mulberries with the sugar and lemon zest.
3. Allow the mixture to rest for 10 minutes or until the mulberries begin to release their juices.
4. Add the lemon juice and gently stir over low heat. Gradually bring to a boil.
5. Continue boiling for approximately 20 minutes more. Stir frequently to avoid burning the jam or having it boil over and make a mess. Been there, done that!
6. Stir in the liquid pectin until completely dissolved. Cook for a few minutes longer.
7. If you prefer jam versus preserves, use an immersion blender to get the desired texture.
Keep the blade part of the blender submerged to avoid splattering yourself with the hot jam. Or wait until the preserves is cooled before blending. You will need to bring the jam back up to temperature before canning.
8. Pour preserves or jam into sterilized jars, leaving 1/4" headspace. Tighten the lids and process in boiling water for an additional 10 minutes to seal.
Other Mulberry Recipes
Mulberry Pie
Have you ever had Mulberry Pie? If not, let's change that right now! This Mulberry Pie recipe is just what you need to showcase these juicy and flavorful berries.
Mulberry Mojitos
Cool off with a refreshing Mulberry Mojito! You’ll love this fruity twist on the classic mojito. Psst! You can make this mojito with blackberries or blueberries if you can’t find mulberries. (https://www.babaganosh.org)
Mango Chicken Mulberry Salad
In this post, Ann, of sumptuousspoonfuls.com, shares the recipe for this healthy Mango Chicken Mulberry Salad with Mango Lavender Key Lime Yogurt Dressing. If that sounds like something you'd like to sink your teeth into, head over to Ann's blog to get the full recipe!
Mulberry Puff Pastry Danishes
Puff Pastry Danishes are the easiest desserts to make even for beginner bakers. These Mulberry Puff Pastry Danishes are the perfect fun-sized dessert made with an easy cheesecake filling and fresh mulberries. (https://www.babaganosh.org)
Recipe FAQ's and Expert Tips
FAQ's
The quick answer is you don't! Mulberries are impossible to pick without their tiny stems staying attached. If you try to pull the stem off, you will end up with a smooshed berry in your hand.
Luckily, you can cook the mulberries with their stems on. If it really bothers you, and you have a lot of time on your hands, you can just cut the stems off with scissors or clippers. But trust me, it's not necessary!
You can absolutely freeze fresh mulberries! Frozen mulberries can be used in smoothies, milkshakes, adding to baked goods, or to make jam, syrup, or pie.
You can absolutely freeze fresh mulberries! Frozen mulberries can be used in smoothies, milkshakes, adding to baked goods, or to make jam, syrup, or pie.
Before freezing the mulberries, make sure they are thoroughly washed and patted dry with paper towels.
Next, spread the berries in a single layer on a large cookie sheet and place in the freezer for at least a few hours. This will help to keep them from freezing into a solid block. Once frozen, store in Ziploc freezer bags.
Frozen mulberries will last for up to a year in the freezer if stored properly.
What can't you do with mulberries? Add the mulberries in baked goods, mix in pancake batter, or swirl this mulberry preserves into cheesecake batter before baking.
You can also use frozen mulberries in mixed drinks like Margaritas.
If you have an abundance of mulberries on your hand, here are a few other delicious mulberry recipes to try!
Expert Tips
- Mulberries don't contain a lot of pectin. As a result, you will need to either add a lot more sugar or add pectin to get the jam to jell. Although powdered pectin is one option, I prefer using liquid pectin because it's easier to mix in with the jam.
- Mulberries are infamous for staining your hands while picking them. To avoid getting your hands stained, consider wearing rubber gloves while picking them. Another option is to lay down a tarp under the tree and shake the branches to knock off the mulberries.
- Make sure to wash the mulberries thoroughly before using them. Besides leaves, and other debris, you will most likely have small spiders and other pests mixed in with the berries. I like to place them in a large bowl and cover them with water, then pick a few at a time and transfer to an empty bowl.
Related Recipes
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Mulberry Recipes (Mulberry Jam)
Equipment
- six 8 ounce canning jars
- Dutch oven
- Canning tools, including tongs, and funnel
Ingredients
- 5 cups mulberries
- 5 cups sugar
- 1 large lemon
- 1 packet sure-jell liquid pectin
Instructions
- Start by washing the mulberries, making sure to remove any leaves, small sticks, or other debris.
- Add mulberries to a 5-quart pot. Cover mulberries with the sugar and lemon zest.
- Allow the mixture to rest for 10 minutes or until the mulberries begin to release their juices.
- Add the lemon juice and gently stir over low heat. Gradually bring to a boil.
- Continue boiling for approximately 20 minutes more. Stir frequently to avoid burning the jam or having it boil over and make a mess. Been there, done that!
- Stir in the liquid pectin until completely dissolved. Cook for a few minutes longer.
- If you prefer jam versus preserves, use an immersion blender to get the desired texture.
- Keep the blade part of the blender submerged to avoid splattering yourself with the hot jam. Or wait until the preserves is cooled before blending. You will need to bring the jam back up to temperature before canning.
- Pour preserves or jam into sterilized jars, leaving 1/4" headspace. Tighten the lids and process in boiling water for an additional 10 minutes to seal.
Notes
- Mulberries don't contain a lot of pectin. As a result, you will need to either add a lot more sugar or add pectin to get the jam to jell. Although powdered pectin is one option, I prefer using liquid pectin because it's easier to mix in with the jam.
- Mulberries are infamous for staining your hands while picking them. To avoid getting your hands stained, consider wearing rubber gloves while picking them. Another option is to lay down a tarp under the tree and shake the branches to knock off the mulberries.
- Make sure to wash the mulberries thoroughly before using them. Besides leaves, and other debris, you will most likely have small spiders and other pests mixed in with the berries. I like to place them in a large bowl and cover them with water, then pick a few at a time and transfer to an empty bowl.
Lorelei Williams says
Hilda does it again with an amazingly easy recipe and great stories to make it feel like you're in the kitchen beside her learning. Made this at home after coming across some local mulberries. Actually made 4 batches!!! Great recipe, everyone who has tasted it loves it.
Will be keeping this one on hand for future mulberry seasons.
HildaSterner says
Thank you so much, Lorelei! I really appreciate your sweet review!❤️
Ann from Sumptuous Spoonfuls says
I love your jam recipe and your story about mulberries! I discovered mulberries later in life when we moved into a house with a mulberry tree in the back yard. It was my young daughter who discovered them and showed me ... I had never seen them before so I had to do some research to find out if they were edible and much to my delight, they are! We've been making mulberry everything every summer since then, and also enjoying eating them right off the tree, but I've never made jam! Thanks for the recipe ... this jam looks delicious. And also, thanks for including my salad in your post. 🙂
HildaSterner says
Thanks, Ann, I appreciate you allowing me to include your beautiful salad in the post. If I can get my hands on more mulberries, I'd love to try it sometime. I'm hoping I can grow a Mulberry tree in Montana where we're in the process of moving to. Anyways, have a great night, and thanks again!
Kate says
Wow that jam looks awesome... I wish I could find mulberries this year! One of my husband's coworker has a tree but with no mulberries for us this year because of social distancing. Enjoy your berries! Will save this one for next year, hopefully.
HildaSterner says
Thanks, Kate, I appreciate your comment and for your contribution to the post!