Libbie's Mulberry Jam Recipe

This treasured mulberry jam recipe comes straight from Libbie's cookbook, passed down from Mrs. Ray Lambreach! Harnessing the abundance of mulberries, this recipe is a taste of home. While the original instructions were a bit sparse, we've perfected the process for a delicious, perfectly set jam. Get ready to savor the sweet, tangy burst of fresh mulberries in every spoonful – a true family heirloom!

Prep Time 15 mins
Cook Time 60 mins
Calories 664.1 kcal
Protein 7g
Rating 3.3 (3 Reviews)
Libbie's Mulberry Jam 33

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Libbie's Mulberry Jam

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How to Make Libbie's Mulberry Jam

  1. Combine 4 cups of fresh mulberries and 3 cups of granulated sugar in a large, heavy-bottomed saucepan.
  2. Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
  3. Reduce heat to medium-low and continue to boil gently for 30-40 minutes, or until the jam reaches setting point (a small amount placed on a chilled plate wrinkles when pushed with a finger). Skim off any foam that rises to the surface.
  4. Remove from heat and stir in 1 (3-ounce) package of powdered fruit pectin (optional, for a firmer set) and 1/4 cup of lemon juice.
  5. Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
  6. Wipe the rims clean, seal with lids and rings, and process in a boiling water bath for 10 minutes (for pints) or 15 minutes (for quarts).
  7. Remove jars and let cool completely. You should hear a satisfying 'pop' as the jars seal. If not, refrigerate and consume within a week.
  8. Alternatively, if not canning, allow to cool completely and store in the refrigerator for up to 2 weeks.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

660g

Fat

0g

Carbs

56g