Begin the day with homemade Mulberry Jam made with 3 ingredients. It’s the perfect way to use up fresh mulberries while creating a breakfast spread that’s delicious on toast, porridge, or parfaits.
Summer is the season when fresh mulberries hang heavily from the trees, their deep colour staining fingers as they’re picked. In our home, this means it’s time to turn them into something special, a homemade jam that will brighten breakfasts for months to come.
Summer in a Jar
I grew up with a mulberry tree in the garden, and every summer it gave us more fruit than we could ever eat fresh. My parents would always say, “Let’s make jam!” and the kitchen would soon smell of berries simmering on the stove. Mulberry jam became a family tradition, filling jars that we enjoyed long after the season had passed.
A Few Things I Love About This Homemade Mulberry Jam
- Only three ingredients, truly an easy jam recipe you can make in an afternoon.
- Brings the taste of summer into your mornings, especially when served with toast or croissants.
- A wonderful way to use up fresh mulberries when they’re in season, and if you’ve got a handful left, they make the most delicious Mulberry Granita.
Key Ingredients for Mulberry Jam
Mulberries
I like to use ripe mulberries, especially when they’re fresh from the garden. They soften quickly when cooked and give the jam its deep flavour and colour.
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 pot.
Step 2: Cook, stirring, for about 20 to 30 minutes or until thick.
Step 3: While the jam is cooking, put a small plate in the freezer.
Step 4: After 20 minutes, when the jam appears like it is beginning to gel, put the fire off.
Step 5: Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it some more and test it 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. 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.
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.
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 or raspberries. This variation adds colour and a more complex 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, seal them tightly, 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 during the summer or festive seasons.
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
Begin the day with homemade Mulberry Jam made with 3 ingredients. It’s the perfect way to use up fresh mulberries while creating a breakfast spread that’s delicious on toast, porridge, or parfaits.
Ingredients
- 350 gms – 2 ½ cups mulberries – cleaned
- 300 – 1 ½ cups sugar
- ½ tbsp lemon juice
Instructions
-
Mix the mulberries, lemon juice, and sugar in a pot.
-
Cook, stirring, for about 20 to 30 minutes or until thick.
-
While the jam is cooking, put a small plate in the freezer.
-
After 20 minutes, when the jam appears like it is beginning to gel, put the fire off.
-
Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it some more and test it again until it’s ready.
-
Store the jam in sterilised jars.
Recipe Notes
If you prefer, blend the jam with a hand blender before storing it in sterilised jars.
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.
Delicious!! My family love it.
Thank you for sharing.
Paul
I have picked 2 kg of my mulberry tree first season and the jam is excellent. Thanks again for a great recipe