Traditional recipes

Mulberry jam recipe

Mulberry jam recipe

  • Recipes
  • Dish type
  • Preserves
  • Jam

A tried and true mulberry jam, using my foolproof berry jam recipe.

21 people made this

IngredientsServes: 80

  • 1.75kg mulberries
  • 2kg caster sugar
  • 3 tablespoons powdered pectin
  • 1 tablespoon unsalted butter

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Place the mulberries into a large, heavy saucepan and crush them with a potato masher.
  2. Add the sugar and pectin and heat very slowly, stirring all the time until every grain of sugar has dissolved. Add the butter, increase the heat, bring to a full rolling boil and boil for exactly 4 minutes. Remove from the heat, cool for 1 minute, then place in jam jars and cover immediately.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

by juliettedb

Yummy flavour and very easy- I added a bag of mixed berries to1.5kg of mulberries and more pectin as was a bit runny. Thanks!-27 Apr 2015(Review from this site AU | NZ)


Mulberry Jam Recipe

I absolutely love Mulberry Jam. It is thick, rich and super sweet. There is nothing better on fresh, hot bread than Mulberry Jam, in my opinion. Mulberries grow in most parts of the country and, while mulberries grow on trees, they are closely related to blackberries and dewberries, and the fruits are interchangeable in this recipe, so wherever you live, you can enjoy this tasty treat.


What are mulberries?

For those unfamiliar with mulberries, they are a very sweet, deep purple berry (some varieties are red, but there are white, black, and blue versions of them too!) that looks a lot like a blackberry but they are longer, more slender with finer seeds.

Mulberry trees can grow up to 10 feet per year and reach full maturity at 30 feet. They are deciduous, meaning they loose their leaves over winter. The leaves are the favorite food of silkworms.

Mulberries ripen over a few months and fully mature in late Autumn/fall.


Step 1: Sorting Berries

Sort the berries, taking out any sticks, leaves, and pink unripe berries.

Here are sour, unripe berries. My kids like them, but too many can make you sick mentally and physically, so you&aposd best discard them. They will do fine in a composting pile. These should not have been picked at all, but were shaken off the tree.


This mulberry jam is easy to make with only 3 ingredients. Even though some jams can be hard to get to set, I have never had any problems with this recipe. Here are some tips for you.

Getting Jam to Set

For jams to thicken and set, they need a substance known as pectin. Some fruits naturally contain more pectin than others. When making jams and jellies with low-pectin fruits, often lemon juice is added.

If you are using low-pectin fruits in your jam, such as with this one, you should also add some lemon juice or perhaps mix in some high-pectin fruit to help your jam to set. Alternatively, using jam sugar with low-pectin fruit works well.

To make jam, you need to soften the fruit first. We like our jam relatively smooth, so while softening the fruit, I used a masher to mash it to a smooth puree, though this is just our personal taste.

The mixture will then need to boil and thicken and you will need to stir it frequently so that it doesn’t burn or stick to the bottom of the pot. If you have a candy thermometer, it needs to read 105°C (220°F), though you will need to keep a close eye on the mixture when it starts getting around this temperature.

If you don’t have a thermometer, you can use the jam / cold plate test. Before starting your jam, simply place 3 or 4 small plates in the freezer. When you think the jam may be ready, place a small teaspoon amount of jam onto one of the cold plates from the freezer and let it sit for about 30 seconds. Then run your finger through the middle of the blob of jam. If the line starts to fill back over, it means the jam is too runny and is not ready yet, so keep cooking and repeat again in about five minutes. If the line remains, then the jam has reached setting point and is ready.

This jam needs to be placed into sterilised jars. This recipe makes about 1 x 450ml jar of mulberry jam, so you won’t need too many jars. It will need to be stored in the fridge and should last about 1-3 months this way. Though, if you follow the correct instructions for canning (the hot water bath method), you will be able to store it in the pantry for up to two years.

Why Didn’t my Jam Set?

There are many reasons as to why your jam didn’t set. It may have needed to be cooked longer or sometimes, the fruit you used didn’t have enough natural sugar and needed a little more pectin added.

If you followed these instructions and your jam didn’t set properly, place your jam in the fridge overnight. If it isn’t set in the morning, you could try re-cooking it a bit longer and maybe adding a bit of pectin or some more sugar and lemon, though have a taste test you don’t want to add too much that it may affect the flavour.

Sterilisation
There are a few ways to sterilise your jars, this is the one I use.

Wash the jars and lids in hot, soapy water. Rinse the jars in hot water and place upside down on racks in an oven heated to 120˚c. You can line the racks with baking paper first if you want. Heat the jars for 20 minutes. Do not place cold jam into hot jars or they may crack and break.


Mulberry Recipe - Mulberry Jam


Mulberry Jam makes 9-8 oz. jars

5 c. seedless and stemless, pulpy mulberry juice
1/4 c. lemon juice
1 box Sur-Jell pectin (1.75 oz)
7 c. sugar

1. Sterilize and heat jars and lids.
2. In a large pot, add mulberry pulp, lemon juice, and pectin, whisking together. Bring the mixture up to a rolling boil.
3. Add all of the sugar at once, stirring until it is dissolved. Return to a rolling boil and cook 1 minute.
4. Remove from the heat and skim off any foam. Ladle into hot, sterile jars, and process in a water bath for 10 minutes. Cool.

7 comments:

we have a mulberry tree in our backyard, a purple one. During the season all our patio is in purple polka dots even though I make jams and we eat berries fresh. :)

Thanks for the mulberry jam recipe.
I'll create one for sure, my kids are gonna like it :)
If you don't mind, can you submit your mulberry jam photo in http://www.foodporn.net ?
It's a food photography site full of all DIY food pictures from members around the world. Or perhaps you'd like to submit by yourself? Let me know when you did, so I can share it.

Thank you for this recipe. I have trees here, but I don't know if I'll get that much. I will have to make this some time. Yum!

When we used to live in the country, our house had tons of mulberry bushes and it was such a joy to have this wonderful fruit each year!! LOVE them (:

I just found your blog and became a follower (: Can't wait to come back for more posts! Hope you have a lovely weekend!!

I've got some jars cooling on the counter right now! I had to half your recipe, so hopefully it turns out okay. I've never had mulberry anything before, so this is a new adventure. Thanks for sharing!

Wow, your Mulberry Recipe looks delicious. By the way, can you list some of its health benefits?

We "urban forage" and can you imagine our surprise when we found a massive, in bloom mulberry tree next to the park our children play in?! We grabbed as much as we could and are still thinking about what we can make. We're raw vegan foodies and we are gonna tweak your jam recipe :D Take a look at our recipes, we love your blog!


How to make Mulberry Jam:

  • 2 cups fresh picked, ripe mulberries
  • juice from ½ squeezed lemon
  • 1 packet Certo liquid pectin
  • 6 small Mason jars with lids

This mulberry jam recipe works for other types of jams by simply substituting the mulberries with other types of berries.

After thoroughly washing the berries and removing the small green stems, put them in a medium sized saucepan. Heat it over a medium heat, pressing down on the berries to release the juices.

Bring to a boil then add the sugars and lemon juice. Reduce the heat and stir the mixture until the sugar dissolves.

Bring back to a boil again. Add 1 packet of liquid pectin and continue to stir often. Put on simmer and leave it to thicken up a bit.

In the meantime, sterilize your jars in a large pot on the stove. When jars are ready and your jam has been brought back up to a boil for a few minutes, bottle and seal the jam tightly.

The jam should last up to 2 years if sealed properly and stored in a cool, dark place.

For a lower-sugar option (as with our strawberry jam), swap out 1 cup of the granulated sugar with 1 cup of Stevia.

That&rsquos it! Perfectly delicious mulberry jam to spread over soft homemade bread, or use in our kiflice cookies recipe.

I also made a batch of delicious mulberry-strawberry-blueberry sauce which we enjoyed with vanilla ice cream.


The Health Benefits of Mulberries

Our oldest loves to climb the Mulberry Tree

Just like other berries, mulberries have tons of nutrients that support our bodies, such as vitamin C, vitamin K, potassium, and calcium.

A few of the health benefits of mulberries include:

  • Aids in digestion because it contains 10% of the recommended dietary fiber.
  • The high levels of iron content can boost the production of red blood cells, helping to distribute oxygen to tissues and organs.
  • Helps to improve vision because of the carotenoids found in mulberries.
  • Mulberry leaves have anti-inflammatory properties. You can use mulberry leaf tea to reduce inflammation pain.
  • The fruits contain more vitamin C than oranges with 190% of the daily recommended value per serving.

If you’re interested in learning more about the health benefits of mulberries, check out this list from Organic Facts. It’ll make you want to eat mulberries even more.


THERMOMIX ® RECIPE

Place ripe fruit, lemon juice and sugar into the mixing bowl and blend for 10sec/speed 6.

Cook for 25mins/speed 1/90`C with the simmering basket instead of the MC. (Reduced cooking temperature will prevent bubbling over)

Once cooked, pour into sterilised jars, place lids on jars firmly and tighten lids again prior to storage.

Accessories you need

Simmering basket
Spatula TM31
Measuring cup

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.


Mulberry Jam With Homemade Pectin

This mulberry jam recipe uses an overnight maceration (soaking time) and homemade pectin to keep the sugar amount moderate and the cooking time low.

Mulberries are a low pectin fruit, which means that they don't gel well on their own. But adding commercial pectin often requires adding huge amounts of sugar. The alternative is a super long cooking time.

This recipe is an excellent way to make mulberry jam without having to buy pectin or rely on heavy sugar content or long cooking times that result in loss of flavor and color.

Mulberries don't all ripen at the same time, which is one of the reasons you'll rarely see them as a commercial crop. An easy way to harvest them is to lay down a ground cloth and shake the lower branches of the tree. The ripe berries will fall off.

Even very ripe mulberries usually come off of the tree with a little bit of stem attached. It is fiddly work to remove the little stems, and you don't have to. It's up to you whether to take the time for that job, but if you do your jam will have a better texture.