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mulberry jam on bread with mulberry jam jar
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4.75 from 4 votes

Mulberry Recipes (Mulberry Jam)

Delicious Mulberry Recipes, including Mulberry Jam and Preserves
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Condiments
Cuisine: American
Servings: 48 2 T. servings
Calories: 87kcal
Author: Hilda Sterner


  • six 8 ounce canning jars
  • Dutch oven
  • Canning tools, including tongs, and funnel


  • 5 cups mulberries
  • 5 cups sugar
  • 1 large lemon
  • 1 packet sure-jell liquid pectin


  • 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. 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 ¼" headspace. Tighten the lids and process in boiling water for an additional 10 minutes to seal.


  • 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.


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