If you’re looking for an easy and delicious mulberry jam recipe then look no further than this one. It’s the perfect way to use those homegrown mulberries.
When I was growing up we had a giant mulberry tree in our driveway.
Come to think of it, it might have been in our neighbour’s backyard but it hung over our driveway so that made those berries ours right?
My sister used to eat them by the bowlful and I can still remember her purple-stained hands.
My pet silk worms even got a go at the mulberry leaves. Of course, back then mulberries weren’t one of my acceptable foods so I never got to try any.
It wasn’t until just last week, when a friend brought mum and dad a huge bowl full of them, that I remembered the bountiful berries.
In flavour I’d say they’re between a blackberry and a blueberry with the staining power of 100 raspberries in one little fruit.
They’re also quite a nutritional powerhouse.
Nutritional benefits of mulberries
Mulberries contain high amounts of many vitamins and minerals. Here’s where the most goodness lies according to Healthline:
- Vitamin C. We all know vitamin C is important for our immune system and it’s also valuable for healthy skin.
- Iron. This is one I often struggle with but it plays a pretty vital role in our bodies transporting oxygen around the body in our blood.
- Vitamin K1. This one is important for blood clotting (so we don’t bleed out cutting ourself doing dinner prep) and for healthy bones.
- Vitamin E. This vitamin is a source of antioxidants which basically fight off the bad stuff that enters our body each day and helps keep our cells healthy.
They’re also a powerhouse or antioxidants.
I froze a whole bunch of them to use in my morning smoothies and the rest went into a deliciously sweet and super simple to make mulberry jam.
You can use this mulberry jam recipe with any soft berry like raspberries or blackberries but if you know of a local mulberry tree, why not make it with ‘free’ fruit.
Make sure you give them a good wash first though.
How to wash wild mulberries
I recommend filling a sink with water, adding a few tablespoons of apple cider vinegar and soaking them for about 15 minutes (swish it around a few times with your hands).
Then scoop all the berries into a sieve and give them a good rinse before you use them.
If you’re not going to use them right away, lay them out flat on a tea towel and let them dry completely then store in the fridge in a tea towel lined bowl or container.
How to make mulberry jam
1 Ditch the stems
Make sure you’ve gotten rid of all the stems from the berries then pop them all in a big saucepan.
Here’s a tip – you can use nail clippers to trim off the stems quickly and easily (I included how in the video).
Make sure you sterilise them first or at least give them a really good wash.
2 Heat and squish
Heat the berries over a medium heat and squish them gently to release the juice.
It’s amazing how much liquid comes out of these babies.
Once they’re all smooshed up (yes that’s the technical term), bring the pot to a gentle boil.
3 Sugar & lemon juice
Now add the sugar and lemon juice to the pot.
Keep stirring the mixture until the sugar has dissolved then bring it to a boil again.
If you’re short on time, you can just throw everything in the pot together and start squishing the mulberries from the start.
You might also like cumquat jam.
4 Bottle the jam
Bottle them up is the next step in the book but the jam is quite runny at this stage, more like a sauce.
Looking at the photo in the recipe book, that’s what it’s meant to be like so I divided it between jars straight away.
If you want it to be a bit thicker, reduce the pot to a simmer and leave it to thicken up a bit.
Otherwise, divide it between your jars (make sure it’s still hot), put the lid on then tip the jars upside down to cool.
This will make sure they are air-tight and can be kept unrefrigerated until opened for up to a year (as long as they sealed properly and were in sterile jars).
How to sterilise glass jars for jam making
I sterilise my jars in a pot of boiling water then dry them out in the oven.
Make sure they are all covered with water then bring the pot to the boil for 5 minutes.
Use jam tongs to transfer the jars, upright, to an oven tray and bake at 100C fan-forced for about 20 minutes or until they are completely dry.
Make sure the jam is really hot when you pour it into the jars.
NOTE: If you’re using recycled jars, I have a little tutorial for quickly and easily removing the labels from glass jars without ruining your fingernails (you’ll also get a bonus tutorial for making pretty labels in less than 5 minutes without having to buy anything).
Mulberry jam is delicious on top of warm pumpkin scones.
I can see mulberry swirl pound cake in my future. Enjoy!
A few other ideas to use mulberries
DEHYDRATE THEM – lay your washed and dried mulberries on the trays of a dehydrator and leave until well dried.
NATURAL FOOD DYE – boil 1/2 a cup of mulberries in 1/2 a cup of water and then strain it to make your own natural food colouring. I like to use dye like this in homemade playdough.
How to remove mulberry stains from your hands
I read a great tip for getting the mulberry stains off your hands. When you’re picking the mulberries, grab a few unripe fruit and rub them on your mulberry-stained fingers. The stains should come right off.
What about you? Did you have any fruit trees near by when you were growing up?
NOTE: mulberries stain big time so wear old clothes and an apron just in case.
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- 500g fresh-picked, firm, ripe mulberries
- 500g sugar
- juice of 1/2 lemon
- Pull all the stems of the fruits and put them into a large saucepan.
- Heat it over medium heat and crush the berries to squish out the juice.
- Bring it to a boil then add the sugar and lemon juice.
- Reduce the heat and stir the mixture until the sugar dissolves.
- Bring it back up to the boil for a few minutes and then bottle and seal the jam.
- Store it in a cool, dark place and it should keep up to 2 years.