Go Back

Mulberry Jam

A delightful homemade mulberry jam packed with sweet-tart flavors, perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 tablespoons
Course: Breakfast, Condiment
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh mulberries
  • 1 cup sugar Adjust based on the ripeness of the mulberries.
  • 1 tablespoon lemon juice Can be replaced with lime juice for a different twist.
  • 1/4 cup water
  • 1/2 packet fruit pectin Optional, for a thicker consistency.

Method
 

Preparation
  1. In a large pot, combine the mulberries, sugar, lemon juice, and water. Stir well to mix.
  2. Gently mash the mulberries with a fork or a potato masher to release their juices, but don't puree them entirely.
Cooking
  1. Heat the mixture over medium heat. Stir continuously until the sugar has completely dissolved.
  2. Once the mixture begins to bubble, increase the heat slightly and let it boil for about 10-15 minutes. Stir occasionally and watch as it thickens.
  3. If you choose to use pectin for an extra thick jam, stir it into the mix and boil for an additional 1-2 minutes.
Canning
  1. Pour the hot jam into sterilized jars. Allow it to cool at room temperature before sealing with lids.

Notes

Ensure jars are properly sterilized to increase shelf life. Store in a cool, dark place for up to a year. Once opened, store the jam in the refrigerator for up to three weeks. To reheat, place the desired amount in a microwave-safe container and warm for a few seconds.