Description
A simple, old-fashioned mulberry jam recipe made with just fruit, sugar, and lemon juice—no pectin required.
Ingredients
4 cups mulberries (fresh or frozen)
4 cups sugar
2 tbsp lemon juice
Pinch of salt (optional)
Instructions
Rinse mulberries and remove any large stems.
Combine mulberries, sugar, and lemon juice in a large pot.
Cook over medium heat until sugar dissolves.
Simmer gently, stirring often, for 20–30 minutes.
Use the cold plate test to check doneness (jam should wrinkle when pushed).
Remove from heat and let cool slightly before transferring to jars.
Notes
Tiny mulberry stems soften during cooking, so no need to remove them all.
Frozen mulberries work beautifully for jam.
Store in fridge for 3 weeks or freezer for 6 months.
Canning option: Process jars in a water bath for 10 minutes.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Jam & Preserves
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg