This Mulberry Jam recipe uses just three ingredients to create a thick, glossy, spoonable jam made with fresh or frozen mulberries all year round.
Is there anything better than homemade jam on toast to start your day? This Mulberry Jam will certainly sweeten your mornings.
My parents have a mulberry tree that produces so many berries that they even fall to the ground. When the fruit is ready, we make jam with it.
If you enjoy berries of any kind, you will love this jam. It’s rich in flavour, sweet with a gentle tang, and sure to make your mouth water.
A Few Things I Love About This Homemade Mulberry Jam
- Only three ingredients make this an easy jam recipe you can prepare in an afternoon.
- Brings the flavour of ripe mulberries to your table, especially on toast, croissants, or desserts.
- A wonderful way to use fresh or frozen mulberries, and if you have a handful left, they make the most delicious Mulberry Granita.
Key Ingredients for Mulberry Jam
Mulberries
Ripe mulberries give the jam its deep colour and naturally sweet-tart flavour. You can use fresh mulberries when available, or frozen mulberries at any time of year. If using frozen, thaw and drain excess liquid before cooking.
Sugar
Granulated sugar works best here. It balances the natural tartness of the mulberries and helps the jam reach the right thickness so it keeps well in jars.
Lemon Juice
A small squeeze of lemon juice is enough to brighten the flavour. It also helps the jam set properly without needing anything extra.
Find the complete list with measurements in the recipe card below.
How to Make Mulberry Jam
Step 1: Mix the mulberries, lemon juice, and sugar in a large pot. Cook over medium heat, stirring gently, until the sugar dissolves.
Step 2: Bring the mixture to a gentle boil, then reduce to a steady simmer and cook for about 20-30 minutes, stirring regularly, until it thickens.
Step 3: While the jam is cooking, put a small plate in the freezer.
Step 4: After about 20 minutes, when the jam looks like it’s beginning to gel, turn off the heat.
Step 5: Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes.
Note: If it wrinkles when you nudge it, it’s ready. If not, cook it a little longer and test again until it’s ready.
Step 6: Store the jam in sterilised jars.
Frequently Asked Questions
Yes. Mulberries and lemon juice contain natural pectin, so the jam thickens as it cooks without needing a packet of liquid pectin. Simply simmer until it passes the cold plate test, and you’ll have a rich, spreadable jam.
Use the wrinkle test with a cold plate from the freezer. Place a small spoonful of jam on it, return it for a couple of minutes, then nudge it. If it wrinkles, it’s ready.
Absolutely. Frozen mulberries work very well. Thaw them first and drain excess liquid before cooking. The result will be just as delicious as using fresh fruit.
Both black and red mulberries work well for this recipe, as they have a naturally sweet-tart flavour and good colour. White mulberries can also be used, but they are milder and may produce a lighter, sweeter jam.
Extra Help from the Kitchen
Use a Heavy-Bottomed Pot – A sturdy pot prevents the jam from scorching as it thickens. Thin pans heat unevenly, which can cause sticking or burnt spots.
Mash Mulberries Lightly – If you prefer a smoother jam, gently mash some of the mulberries with a potato masher as they cook. This helps release their juices while still keeping a bit of texture.
Skim Foam While Cooking – Sometimes a light foam forms on top as the fruit and sugar simmer. Skim it off with a spoon for a clearer jam and smoother finish.
Remove Stems Before Cooking – Check the mulberries for any small green stems and remove them before cooking, as they can add a slightly bitter taste to the finished jam.
Variations and Twists
Use Honey Instead of Sugar – For a softer, more natural sweetness, try honey in place of sugar. Keep in mind the jam will be less thick but still delicious.
Add Vanilla for Depth – Stir in a small splash of vanilla extract towards the end of cooking. It rounds out the mulberry flavour and gives a slightly dessert-like note.
Make a Mixed Berry Jam – Combine mulberries with blueberries, raspberries, or blackberries for a richer colour and a fuller, more rounded berry flavour.
Add a Cinnamon Stick – Simmer the jam with a cinnamon stick, then remove it before bottling. This adds a gentle spiced warmth that pairs well with the flavour of mulberries.
Storage and Shelf Life
Once cooked, pour the hot jam into sterilised jars, secure with sterilised lids, and allow them to cool at room temperature. Sealed jars can be stored in a cool, dark place such as a pantry for up to 1 year.
After opening, keep the jar in the fridge and use it within 7-10 days. The jam also freezes well. Spoon it into freezer-safe containers, leaving a little space at the top, and it will keep for up to 3 months. When ready to use, thaw it overnight in the fridge.
Serving Suggestions
- Spread on warm toast or croissants at breakfast.
- Spoon over plain yoghurt or panna cotta.
- Use as a filling for cakes or tarts.
- Share small jars as gifts throughout the year or during the festive season.
More Homemade Jams to Try
Pumpkin Jam
I love how pumpkin jam brings warm, spiced richness of fall right into my mornings.
Other Jams You Might Enjoy
Mulberry Jam Recipe
Ingredients
- 350 g – 2½ cups mulberries – cleaned
- 300 g – 1½ cups sugar
- ½ tbsp juice of lemon
Instructions
- Mix the mulberries, lemon juice, and sugar in a large pot. Cook over medium heat, stirring gently, until the sugar dissolves.
- Bring the mixture to a gentle boil, then reduce to a steady simmer and cook for about 20-30 minutes, stirring regularly, until it thickens.
- While the jam is cooking, put a small plate in the freezer.
- After about 20 minutes, when the jam looks like it’s beginning to gel, turn off the heat.
- Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. Note: If it wrinkles when you nudge it, it’s ready. If not, cook it a little longer and test again until it’s ready.
- Store the jam in sterilised jars.
Notes
Hi Manu, what is the temperature of the stove when cooking the jam? Thanks!
I have picked 2 kg of my mulberry tree first season and the jam is excellent. Thanks again for a great recipe
Delicious!! My family love it.
Thank you for sharing.
Paul
It looks very yummy.I’ll be making this recipe this weekend and I am so excited! Thanks for sharing such a delicious jam recipe with us.