Homemade Mulberry Jam Recipe (Sweet, Simple & Irresistible)

My Story with Mulberry Jam

A summer ritual from my Brooklyn kitchen

Hi, I’m Sarah—home cook, dog mom, and founder of Easy Peasy Recipes. Every June, right when the city trees get heavy with berries and the sidewalks are spotted with deep purple stains, I remember my childhood in suburban New York. My mom would send us out with bowls and buckets, letting us fill them with wild mulberries that seemed to grow everywhere.

Back in the kitchen, we’d wash them (and ourselves), then start cooking down those berries into the most beautiful, glossy jam. That’s where this love story began. Today, I still make mulberry jam in my cozy Brooklyn apartment, usually with my pup Charlie at my feet and some jazz playing low in the background. It’s a little sticky, a little messy, but always worth it.

This mulberry jam recipe is pure simplicity: ripe berries, lemon, sugar, and a touch of vanilla. It’s beginner-friendly and doesn’t require any special equipment beyond jars and a saucepan.

Whether you spread it on warm toast, spoon it over yogurt, or swirl it into oatmeal, mulberry jam makes everything taste like sunshine. You can also explore other fruity spreads like strawberry freezer jam and homemade blueberry preserves to stock your fridge with flavor.

Why I love this mulberry jam recipe

1. It’s simple and fast—done in under 30 minutes
2. Uses fresh or frozen mulberries, plus a few pantry staples
3. Tastes like a hug in a jar: fruity, floral, and just tart enough
4. Stores beautifully—perfect for gifting or keeping on hand

This is my go-to jam for toast, pancakes, or even layering in desserts. It’s the kind of recipe you’ll come back to every year, especially when your trees (or your neighbor’s!) are bursting with berries.

How to Make Mulberry Jam at Home

Ingredients You’ll Need

To make this small-batch mulberry jam, you only need a handful of ingredients—and most are probably already in your pantry.

1. 2 cups ripe mulberries, stems removed
2. 1/2 lemon, juiced
3. 2 cups granulated sugar
4. 1 packet vanilla sugar (optional, but adds depth)
5. 1 packet Certo liquid pectin

That’s it. Simple, fresh, and full of flavor. You can absolutely use frozen mulberries—just thaw them and drain any excess liquid before starting.

Want to add your own twist? Try a splash of balsamic vinegar or a pinch of cinnamon for a deeper flavor profile.

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Step-by-Step Instructions

This easy mulberry jam recipe comes together in under 30 minutes and yields about 6 small (4 oz) jars. It’s perfect for beginner jam-makers or anyone short on time but big on flavor.

Step 1: Prep your berries

Start by rinsing the mulberries thoroughly. Use your fingers or a small paring knife to remove the green stems. This can be a bit tedious, but it’s worth the effort for a smooth, seedless finish.

Step 2: Cook and mash the fruit

Place the berries in a medium saucepan over medium heat. As they begin to warm, mash them gently with a wooden spoon or potato masher to release their juices. Stir regularly to prevent sticking.

Step 3: Add lemon and sugars

Once the mixture is warm and juicy, add the lemon juice, granulated sugar, and vanilla sugar. Stir well until the sugar completely dissolves. The scent at this stage is already amazing—fruity and floral.

Step 4: Bring to a boil

Increase the heat slightly and bring the mixture to a rolling boil, stirring frequently. Then pour in the packet of Certo liquid pectin and stir continuously for 1–2 minutes.

Step 5: Simmer and test for thickness

Lower the heat and let the jam simmer gently for another 5–7 minutes. To check the set, place a small spoonful on a cold plate. If it wrinkles when you push it, it’s ready. If not, simmer a few minutes more and test again.

Step 6: Fill your jars

While the jam simmers, sterilize your jars in hot water. Once the jam is ready, ladle it into the jars while still hot, leaving about ¼ inch of space at the top. Wipe the rims clean, seal tightly, and either invert the jars for 5 minutes to vacuum seal or process in a boiling water bath for 10 minutes if you plan to store them longer.

If you’re new to preserving, check out our beginner’s guide to water bath canning for step-by-step support.

This step-by-step method keeps things approachable without sacrificing taste. You’ll have beautifully vibrant mulberry jam to enjoy all year—or to give away as thoughtful homemade gifts.

Serving Ideas, Variations, and How to Store Mulberry Jam

Creative Ways to Use Mulberry Jam

There’s nothing like cracking open a jar of fresh mulberry jam—it’s rich, sweet, and incredibly versatile. Once it’s cooled and set, the options for enjoying it are endless.

Try it in these delicious ways:

1. Breakfast favorite: Slather it on warm toast, bagels, or fresh-baked biscuits.
2. Topping for sweets: Add a spoonful over vanilla ice cream or cheesecake.
3. Yogurt swirl: Mix a dollop into plain or Greek yogurt for a fruity touch.
4. Oatmeal boost: Stir it into oatmeal for added sweetness and color.
5. Cheese board companion: Serve alongside brie, goat cheese, or aged cheddar.

When I make this jam at home, I often serve it with buttermilk scones on quiet weekends. A little smear goes a long way—especially when paired with clotted cream or soft butter.

Looking for a savory spin? Use it as a glaze over grilled chicken—it adds a subtly sweet balance.

Flavor Twists and Fun Variations

Once you’ve mastered the base recipe, it’s easy to build on the flavor with just a few tweaks. Here are some creative ways to make the jam your own:

1. Add warming spices like cinnamon or nutmeg to give it a cozy finish.
2. Blend in other berries such as blueberries or blackberries for a more complex flavor.
3. Citrus twist: Try orange zest or a splash of lime juice to brighten it up.
4. Herbal edge: Infuse the cooking berries with fresh mint, basil, or even lavender.

You can even reduce the sugar and explore pectin-free versions or alternatives like chia seeds. For inspiration, check out our blackberry chia jam—a naturally thickened and lower-sugar option that’s equally tasty.

How to Store Your Mulberry Jam

Homemade jam doesn’t need to be complicated to store safely. Here’s how to keep your mulberry jam fresh and flavorful:

Short-term storage (no canning):
If you don’t plan to water-bath can the jam, seal it in sterilized jars and refrigerate. It’ll stay good for about 2 to 3 weeks unopened, and around 7 days once opened.

Long-term storage (canned):
If you properly seal the jars using a boiling water bath, they can be stored in a cool pantry for up to one year. Be sure the lids are tightly sealed and labeled with the date you made the jam.

Freezer storage option:
You can freeze mulberry jam too. Use freezer-safe containers or jars, leaving room for expansion. It should keep its flavor and texture for about 5 to 6 months.

Always check your jars before using. If you see mold, bubbling, or a broken seal—toss it.

Variations

One of the best things about kataifi pastry is how adaptable it is. While it’s best known for traditional syrup-soaked desserts like ekmek kataifi or nut-stuffed rolls, you can easily take this pastry in fresh directions—both sweet and savory.

For a dessert variation, try adding orange zest or rose water to your syrup for a floral Mediterranean twist. If you’re feeling bold, layer kataifi pastry with cream cheese or pastry cream to make a creamy kataifi tart. You can even mold it into mini tart shells before baking—perfect for bite-sized dessert cups.

On the savory side, kataifi makes a crispy coating for baked shrimp or scallops. It adds crunch without frying and holds up beautifully in the oven. For vegetarians, wrap it around herbed feta or halloumi, then drizzle with honey for a perfect blend of salty and sweet. If you loved the textures in our creamy mushroom and spinach pasta, you’ll appreciate how kataifi brings crunch to soft or creamy dishes.

You can also experiment with gluten-free flours, though the texture will be slightly different. Either way, kataifi pastry is a blank canvas that’s just waiting for your personal spin.

Final Thoughts: A Jar of Summer You’ll Love

There’s something special about making your own mulberry jam—it’s not just about the fruit, it’s about slowing down, using what’s in season, and filling your kitchen with the scent of something homemade. Whether you picked mulberries from your backyard or grabbed them at the market, this recipe helps you turn them into something lasting.

It’s not fancy. It’s not complicated. But it’s exactly the kind of food that brings comfort and connection. From my kitchen in Brooklyn to yours, I hope this jam becomes a part of your summer traditions too.

And if you loved this recipe, don’t forget to explore more easy jams like our blueberry preserves or strawberry freezer jam—fuss-free and full of flavor.

Thanks for being here. Happy jamming!