Mulberry Jam Recipe

How to Make Mulberry Jam

1. Gently crush 4 cups of fresh mulberries in a large saucepan.
2. Heat the mulberries over medium-low heat, stirring occasionally, until they release their juices (about 5-7 minutes).
3. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
4. Line a fine-mesh sieve or cheesecloth-lined colander with a bowl underneath. Pour the cooked mulberries into the sieve and gently press to extract the juice. Discard the solids.
5. Measure 3 cups of mulberry juice into a large, heavy-bottomed saucepan.
6. Add 3 cups of granulated sugar and 2 tablespoons of lemon juice. Stir well to combine.
7. Bring the mixture to a rolling boil over high heat, stirring constantly.
8. Add 1 pouch (1.75 oz) liquid pectin. Stir vigorously for 1 minute.
9. Continue to boil hard for 1 minute, stirring constantly to prevent burning.
10. Remove from heat and skim off any foam with a metal spoon.
11. Quickly ladle the hot jam into sterilized jars, leaving ¼ inch headspace.
12. Wipe the jar rims clean, seal with lids and rings, and process in a boiling water bath for 10 minutes (adjust time based on altitude).
13. Let the jars cool completely. You'll hear a satisfying ‘pop’ as the jars seal. Enjoy your homemade Mulberry Jam!