Mulberry Jam
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 (2 Tbsp) servings
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Course
Condiments
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Cuisine
American
Mulberry Jam
Description
This Mulberry Jam recipe starts with thoroughly cleaning and preparing jars for storing the finished jam. Fresh or frozen mulberries are combined with sugar, powdered pectin, and lemon juice in a saucepan. The mixture is heated over medium heat with stirring until sugar dissolves and berries soften.
Using a potato masher, the berries are crushed to the preferred chunkiness. The heat is then increased to bring the jam to a hard boil that cannot be stirred down, ensuring proper gel formation. After boiling for one minute with constant stirring, the jam is removed from heat.
The hot jam is then ladled into warm, sterilized jars, leaving appropriate headspace. The filled jars can be processed in a water bath canner for long-term storage or left to cool and refrigerated for shorter-term use. The jam sets into a spreadable texture combining the natural sweetness and color of mulberries with the acidity from lemon juice that balances flavor and aids preservation.
This homemade jam pairs well with bread, toast, or as a complement to desserts or breakfast dishes.
Ingredients
- 2 c Mulberries (red or white)
- 1 c sugar
- 1 ½ Tbsp powdered pectin
- 1 tsp lemon juice
Instructions
- Prepare the jars you will be storing your jam in by washing them thoroughly with warm water and soap. Set to dry. (If you will be canning the jam in a water bath canner, prepare for the canner now. Keep the jars warm by placing them, upside down, in a 200F oven.)
- In a 2 quart saucepan, mix all ingredients together.
- Turn the heat to medium and stir occasionally until the sugar melts and the berries begin to soften.
- Using a potato masher, mash berries to desired consistency.
- Increase heat to high and bring the mixture to a hard boil that cannot be stirred down. Stir constantly so the jam does not stick to the pan and scorch.
- Boil hard for 1 minute, stirring constantly. After the minute has passed, remove pan from heat.
- Immediately fill your glass jars with the hot jam, leaving ¼ inch of head room.
- Process as you would any other berry jam, or let jam cool completely on the counter before refrigerating.
Notes
- Prepare canning jars by washing them thoroughly in warm soapy water and allowing them to dry completely before filling with jam.
- If water bath canning, heat jars to keep warm (200°F) before filling to prevent cracking and ensure proper sealing.
- Follow safe water bath canning procedures to preserve jam safely for longer storage.
- This recipe uses powdered pectin to achieve a firm yet spreadable jam texture.
User Reviews
Overall Rating
4.2
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