How To Make Mulberry Jam

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.

Course Dessert

Cuisine Chinese

Prep Time 20

Cook Time 40

Servings

Calories 105kcal

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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