Mulberry Jam Recipe
This homemade Grandma’s Mulberry Jam Recipe captures the sweet-tart essence of freshly picked mulberries in every luscious spoonful. It’s a nostalgic favorite, packed with pure summer flavor.
Perfect for morning toast or gifting in charming mason jars, this easy jam recipe celebrates simple ingredients and old-fashioned kitchen magic passed down through generations.
Sweet Simplicity: Key Ingredients in Grandma’s Mulberry Jam Recipe
- Ripe mulberries – The star of the jam, bursting with deep, juicy flavor and natural sweetness that sets the tone for this rustic preserve.
- Fresh lemon juice – Brightens the jam, enhances the berry flavor, and provides natural acidity to balance the sugar.
- Granulated sugar – Essential for sweetness and preservation, sugar also helps the jam set beautifully as it cooks.
- Liquid pectin – Ensures the jam thickens to the perfect spreadable consistency without hours of simmering.
From Berries to Beautiful Jam: How to Make Grandma’s Mulberry Jam
Start by gently washing the mulberries and removing their tiny green stems. Toss them into a saucepan over medium heat, then press them gently to draw out their juices.
Once the berries start bubbling, stir in the sugar and lemon juice until everything dissolves into a fragrant syrup. When it returns to a boil, stir in the liquid pectin. Simmer just long enough to thicken slightly.
While the jam simmers, sterilize your jars in boiling water. As soon as the jam reaches a gentle boil again, carefully pour it into the warm jars, seal tightly, and let them cool undisturbed to preserve that just-made freshness.
Tried-and-True Tips from Grandma’s Kitchen
To intensify the flavor, let the mulberries macerate in sugar for 30 minutes before cooking — this draws out even more juice and sweetness. Use only ripe, deeply colored berries for the best result, avoiding underripe ones that can add bitterness.
If you prefer a smoother texture, lightly mash the berries while cooking or run the mixture through a sieve before adding pectin. For a chunkier jam, leave the berries mostly whole and reduce the pectin slightly for a looser spread.
You can also add a pinch of vanilla or cinnamon for a subtle flavor twist, or blend in a handful of raspberries or blueberries for added depth and complexity.
Keeping It Fresh: Storing Your Mulberry Jam
Once sealed, these jars of jam can be stored in a cool, dark pantry for up to one year. After opening, refrigerate and enjoy within three weeks for best flavor and texture.
If freezing, leave about half an inch of headspace in each jar to allow for expansion. Always use sterilized, freezer-safe jars and label each one with the date.
To reheat or serve, simply spoon out what you need and let it come to room temperature — the texture becomes silkier and easier to spread after a few minutes on the counter.
Mulberry Jam Recipe
Ingredients
- 1 packet liquid pectin
- 2 cups granulated sugar
- 2 cups fresh ripe mulberries
- Juice from 1/2 a lemon
- 6 4 oz Mason jars with lids
Instructions
- Rinse the mulberries thoroughly, discarding any stems or debris, and transfer them into a medium saucepan. Warm over medium heat while gently mashing the berries to encourage the release of their juices.
- Once the mixture reaches a boil, stir in the granulated sugar and lemon juice. Lower the heat and continue stirring until all sugar crystals are dissolved.
- Return the mixture to a rolling boil, then incorporate the liquid pectin. Stir frequently to prevent sticking, and allow the jam to simmer until it begins to thicken slightly.
- As the jam simmers, sterilize the mason jars by boiling them in a large pot.
- When the jam has thickened and reaches a final boil, promptly ladle it into the prepared jars, seal tightly, and allow to cool.
