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mulberry jam on bread with mulberry jam jar
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4.87 from 44 votes

Mulberry Jam Recipe

This delicious Mulberry Jam Recipes is easy to prepare and only requires 4 ingredients!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Condiments
Cuisine: American
Servings: 48 2 tablespoon servings
Calories: 87kcal

Equipment

  • 6 8-ounce canning jars
  • 1 Dutch oven
  • Canning tools, including tongs, and funnel

Ingredients

  • 5 cups mulberries
  • 5 cups granulated sugar
  • 1 large lemon (juiced and zested)
  • 1 packet sure-jell liquid pectin

Instructions

  • Start by washing the mulberries. Make sure to remove any leaves, insects, small sticks, or other debris.
  • Add mulberries to a 5-quart saucepan, then cover with sugar and lemon zest. Allow the mixture to macerate until the mulberries begin to release their juices.
  • Add lemon juice then gently simmer the mixture over low heat. Gradually bring to a boil over medium heat.
  • Continue boiling for approximately 20 minutes. Stir frequently to avoid burning the jam or having it boil over. Stir in the liquid pectin until completely dissolved. Cook for a few minutes longer.
  • Ladle mulberry jam into sterilized half-pint jars, leaving ¼" headspace. Wipe the jar rims with clean paper towel, add lids and collars, then hand tighten. Process in boiling water bath for an additional 10 minutes to seal.
  • Place the processed jars on the counter to make sure they all seal. If some of the jars don't seal, keep them refrigerated, or gift them to family and friends. Store sealed jars in the pantry for up to a year.

Notes

  • Most 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.
  • If you prefer a smoother jam consistency versus chunkier 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 mulberry jam is cooled before blending. You will need to bring the jam back up to temperature before canning.
  • 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.
  • If you don't have a canning kit, I highly recommend investing in one! A water canner usually comes with everything you need including a funnel, jar lifter, bubble popper, magnetic lid lifter, jar wrench, canning tongs and more!

Nutrition

Serving: 2tablespoon | Calories: 87kcal | Carbohydrates: 22g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 12mg | Fiber: 0g | Sugar: 22g