Description
This homemade mulberry jam is fruity, floral, and incredibly easy to make. With just five ingredients and less than 30 minutes, you can create a beautiful, glossy jam that captures the flavor of summer.
Ingredients
Scale
- 2 cups ripe mulberries, stems removed
- lemon, juiced
- 2 cups granulated sugar
- 1 packet vanilla sugar (optional)
- 1 packet Certo liquid pectin
Instructions
- Rinse the mulberries thoroughly and remove stems.
- Place mulberries in a medium saucepan over medium heat and begin mashing gently to release juice.
- Add lemon juice, granulated sugar, and vanilla sugar. Stir until sugar dissolves completely.
- Bring mixture to a boil, stirring frequently.
- Add Certo liquid pectin and stir continuously for 1–2 minutes.
- Reduce heat and simmer for 5–7 minutes until slightly thickened.
- Test for set using the chilled plate method. If ready, remove from heat.
- Carefully fill sterilized jars with hot jam, leaving ¼ inch headspace.
- Seal jars and either invert for 5 minutes to vacuum seal or process in a boiling water bath for 10 minutes for longer shelf life.
Notes
You can substitute frozen mulberries—just thaw and drain before starting.
Try adding cinnamon, orange zest, or a splash of balsamic vinegar for variation.
Store opened jars in the refrigerator and use within 7–10 days.
Unopened canned jars can last up to 1 year in a cool, dark place.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 283
- Sugar: 71g
- Sodium: 6mg
- Fat: 1g
- Saturated Fat: 1g
- Carbohydrates: 73g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg