Making mulberry jam at home is one of my favorite ways to capture the vibrant flavor of this seasonal fruit. It’s simple, delicious, and far better than any store-bought option! Once you try it, you’ll never want to go back.
My Journey to Perfect Mulberry Jam
Mulberries are a treasure of nutrients, but their fleeting season leaves us wishing we could enjoy their sweet, rich flavor all year round.
Thankfully, making mulberry jam is the perfect way to preserve their goodness and enjoy them long after the season has ended.
With this recipe, you can savor the taste of mulberries for up to six months.
I’ve been making this jam every year, and it has never failed me.
Stored in the fridge, it stays fresh and flavorful for an entire year.
My kids love spreading it generously on slices of bread for breakfast, and it’s a wonderful filling for buns or even stirred into water to make a refreshing drink. This versatile jam is a staple in our kitchen and makes the most of this seasonal fruit.
When preparing this jam, it’s important to avoid using cast-iron pans, just as I would with strawberry purée. Cast iron can react with the fruit’s acidity, altering the flavor and possibly giving the jam an unpleasant metallic taste. Stick to a non-stick or stainless steel pot for the best results.
For this recipe, I typically use 250 g of rock sugar for 2500 g of mulberries, which makes the jam a touch sweet. Sweeter jam not only tastes delicious but also has a longer shelf life.
If you’re not a fan of overly sweet flavors, you can reduce the amount of sugar to suit your taste. This recipe is highly customizable, allowing you to adjust it as you like.
Adding lemon juice is another key to making this jam last longer. The acidity of the lemon not only balances the sweetness but also acts as a natural preservative, ensuring your jam remains fresh and vibrant for months.
Why You‘ll Love This Recipe
- Simple Ingredients: Uses only four ingredients, all of which are easy to find.
- No Pectin Needed: The natural pectin in mulberries and the added lemon juice do the work.
- Customizable Sweetness: Adjust the sugar to your liking for a jam that suits your taste.
- Preserve the Season: Enjoy mulberries even after their short growing season is over.
Ingredients
- 2500 g mulberries
- 250 g rock sugar
- 2 lemons
- 1 tbsp salt
Instructions
Clean the Mulberries
- Place the mulberries in a large basin and add 1 tbsp salt. Gently mix to coat the mulberries evenly.
- Rinse the mulberries thoroughly under clean water to remove dirt and any residues.
Cook the Mulberries
- Transfer the rinsed mulberries into a non-stick pot, ensuring the pot is filled but not overflowing.
- Add 250 g rock sugar to the pot and set the heat to medium-high.
- Stir occasionally to help the sugar dissolve and combine with the mulberries. After about 5 minutes, the mulberries will release their juices, creating a rich syrup.
Add Lemon Juice
- Cut the lemons in half and squeeze out the juice. Discard the seeds.
- When the mulberries have reduced by about half, pour the lemon juice into the pot. Lemon juice enhances the flavor and acts as a natural preservative for the jam.
Simmer and Thicken
- Lower the heat to medium-low and continue cooking. Stir frequently to prevent the jam from sticking to the bottom of the pot.
- As the liquid evaporates, the mixture will become thick and glossy. This process takes time, so be patient and keep stirring!
Cool and Store
- Once the jam reaches a thick, spreadable consistency, remove it from the heat. Allow it to cool completely.
- Transfer the jam into sterilized jars or containers. Seal tightly and refrigerate. For longer storage, ensure the jars are properly vacuum-sealed.
Frequently Asked Questions
Q: How long does mulberry jam last?
A: When stored in sterilized, airtight jars and kept in the refrigerator, it can last for up to 6 months. For longer storage, consider freezing it or vacuum-sealing the jars.
Q: Can I use regular sugar instead of rock sugar?
A: Yes, you can substitute rock sugar with regular granulated sugar. However, rock sugar lends a unique depth to the flavor that’s worth trying.
Q: What‘s the best way to sterilize jars for jam?
A: Wash the jars and lids in hot soapy water, then place them in a pot of boiling water for 10 minutes. Allow them to air-dry completely before filling with jam.
Q: Can I skip the lemon juice?
A: Lemon juice is essential for balancing the sweetness and acting as a natural preservative. It also helps the jam set properly, so I don’t recommend skipping it.
How To Make Mulberry Jam
Ingredients
- 2500 g mulberries
- 250 g rock sugar
- 2 lemons
- 1 tbsp salt
Instructions
Clean the Mulberries
- Place the mulberries in a large basin and add 1 tbsp salt. Gently mix to coat the mulberries evenly.
- Rinse the mulberries thoroughly under clean water to remove dirt and any residues.
Cook the Mulberries
- Transfer the rinsed mulberries into a non-stick pot, ensuring the pot is filled but not overflowing.
- Add 250 g rock sugar to the pot and set the heat to medium-high.
- Stir occasionally to help the sugar dissolve and combine with the mulberries. After about 5 minutes, the mulberries will release their juices, creating a rich syrup.
Add Lemon Juice
- Cut the lemons in half and squeeze out the juice. Discard the seeds.
- When the mulberries have reduced by about half, pour the lemon juice into the pot. Lemon juice enhances the flavor and acts as a natural preservative for the jam.
Simmer and Thicken
- Lower the heat to medium-low and continue cooking. Stir frequently to prevent the jam from sticking to the bottom of the pot.
- As the liquid evaporates, the mixture will become thick and glossy. This process takes time, so be patient and keep stirring!
Cool and Store
- Once the jam reaches a thick, spreadable consistency, remove it from the heat. Allow it to cool completely.
- Transfer the jam into sterilized jars or containers. Seal tightly and refrigerate. For longer storage, ensure the jars are properly vacuum-sealed.
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