This no pectin homemade mulberry jam recipe is easy to make with 3 simple ingredients: Mulberries, sugar and lemon juice. Perfect on toasted bread for breakfast or on cakes.
We always use this method to make jams in Turkish cuisine. Check out our strawberry jam, lemon jam, orange jam and unripe fig jam recipes. These are all without pectin and packed with the flavor of fruit.
Mulberries are a sign of summer and one of the best ways to preserve them longer is to make mulberry jam. Fill your crepes with it, smear some on French toasts or mix with your homemade yogurt and enjoy it all year round.
Ingredients
We need only three ingredients for this easy mulberry jam recipe without pectin:
- Black mulberries. We always use black to make this jam, but you can use white if it’s what you have in your area. Make sure they are ripe and sweet. Try to pick ripe and undamaged mulberries, wash them well before you start making the jam.
- Sugar. We use granulated sugar. And the ratio for a jam like this is generally 1:1. However, we reduce the amount of sugar and use 500g of mulberries and 300g of sugar. It is still fine and sweet enough for us.
- Lemon juice. We need freshly squeezed lemon juice to give the jam a nice consistency. Also, it prevents your mulberry jam from causing sugar crystals as it waits. So please don’t leave it out.
Alternative Add-Ins
We love our mulberry jam plain, but you can always add some more flavors to it. For example, you can throw a few cloves in it if you love the flavor of this spice.
Also, you can use fresh basil leaves or mint leaves too. Add these right before removing the jam from the heat.
How To Make
First, place a small plate or bowl in the freezer. We’ll use this to check the consistency of the jam.
Second, rinse mulberries well and cut the stems out.
Third, use a shallow pan and put half of the mulberries in it. Sprinkle half of the sugar over these. Then add the remaining mulberries as the third layer and then sprinkle the remaining sugar over them. Let them sit for 4-5 hours if you have time and then cook for 25-30 minutes.
If you don’t want to wait that long, put the pan over the lowest heat and heat it until sugar dissolves and you see the mulberries release their juice, stirring occasionally. Then bring the heat to medium high and let it simmer for about 20 minutes.
Next, add in lemon juice and cook for another 5 minutes.
Now, you can check the consistency of the jam. To do this, remove the small bowl from the freezer. Drop some jam into it and refrigerate for a minute. Check if it is still too runny or has a jelly-like consistency. Your jam is ready if it has this right consistency.
Transfer the jam into small jars, let it cool completely and then keep it in the fridge.
Tips
- If your mulberries are not sweet enough, increase the amount of sugar and use a 1:1 ratio; 500g mulberries and 500g sugar.
- When simmering the jam, remove any foams on the surface using a slotted spoon.
- If the jam is still too runny when you test its consistency, let it simmer for another 5-10 minutes.
- If you want to increase the amount and keep it for a longer time, sterilize the jars and use brand new lids.
- To have even a better result, cover the top of the pot with a very thin cheese cloth and wait it under sun at your balcony or garden. This will help your jam to get a better consistency and to get even more delicious.
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📖 Recipe
Black Mulberry Jam Recipe Without Pectin
Homemade mulberry jam recipe without pectin. Made with 3 ingredients.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 1 jar 1x
- Category: Dessert
- Method: Cooking
- Cuisine: Turkish
Ingredients
- 500g/1 pound mulberries
- 300g/0,66 pound sugar
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- Place a small plate or bowl in the freezer. We’ll use this to check the consistency of the jam.
- Rinse mulberries well and cut the stems out.
- Use a shallow pan and put half of the mulberries in it. Sprinkle half of the sugar over these. Then add the remaining mulberries as the third layer and then sprinkle the remaining sugar over them.
- Let them sit for 4-5 hours if you have time. If you don’t want to wait that long, put the pan over the lowest heat and heat it until sugar dissolves and you see the mulberries release their juice, stirring occasionally. Bring the heat to medium high and let it simmer for about 20 minutes.
- Add in lemon juice and cook for another 5 minutes.
- Now, you can check the consistency of the jam. To do this, remove the small bowl from the freezer. Drop some jam into it and refrigerate for a minute. Check if it is still too runny or has a jelly-like consistency. Your jam is ready if it has this right consistency.
- Transfer the jam into small jars, let it cool completely and then keep it in the fridge.
Notes
- If your mulberries are not sweet enough, increase the amount of sugar and use a 1:1 ratio; 500g mulberries and 500g sugar.
- When simmering the jam, remove any foams on the surface using a slotted spoon.
- If the jam is still too runny when you test its consistency, let it simmer for another 5-10 minutes.
- If you want to increase the amount and keep it for a longer time, sterilize the jars and use brand new lids.
Keywords: mulberries, mulberry jam, jam making
Alf Grimbeek says
I studied Latin at school including Ovid!! I realy enjoid your beautiful background to the makig of mulberry jam !!! Very v v nice !!!! Alf
Trish in New Mexico says
Just wondered what kind of cheese you're eating it with ... looks like a hard cheese? and it looks yummy! Great recipe, thanks!
Zerrin says
Laura- Thank you for visiting my site. I was on vacation and I'm just back, so sorry for this late reply. You asked how I store the jam until winter. In Turkey, we generally make jams during summer as a preperation for winter as we consume more jam in cold days. I just put the jam in glass jars and keep these jars in a dark(away from sunlight) and dry place. Also, the covers of jars shouldn't be loose so that it doesn't take air in it. You can keep the jams in this way for months. Check your jam occasionally for about a week, if you see something bad on it, just throw that part away and put the jam in refrigerator.
Hope you enjoy the recipe.
laura says
I have 2 mulberry trees in by back yard, i have lived hrer for 8 yrs and this yr. is the first time that i have picked them. I have started freezing them for later use. I can't wait to try the jam, but how do you store the jam until winter?
thanks Laura
McLaughlin says
My backyard is just full of berries and can't wait for them to be ready to eat!
rowena says
Zerrin you make me want to plant my own mulberry tree in my garden! I greatly appreciate the legend of Pyramus and Thisbe, and of course the helpful hint about the leaves. Wonderful post!
Tangled Noodle says
What a tragic and yet enchanting myth! I wasn't familiar with the entire story, having only read a reference to it Shakespeare's "A Midsummer Night's Dream". That the leaves, supposedly anointed by Thisbe's tears, can clean away the berries' stain (from Pyramus' blood) makes you wonder if it's more than just a myth!
This mulberry jam looks delicious- I don't think I've ever tried jam with cheese. Wonderful!
vanessa says
Oh no! All the mulberries are gone here and I am dying to try the leaf trick!
thepinkpeppercorn says
Delicious!
Kevin says
That looks like a really nice way to enjoy some mulberries!
OysterCulture says
I love that the bar is called "give recipe" very appropriate that you stop by to forget the stress of work! I look forward to trying some Mulberry Jam.!
Sophie says
Lovely jam, I love it! Yum on a slice of fresh spelt bread!
Diana says
We have bunches of mulberry trees growing around the edges of the ravine and they are just becoming ripe now. My husband uses ours for juicing, but a mulberry jam would be delicous too.
Leesie says
I had a mulberry tree in New Jersey where I grew up! This brings back wonderful memories for me. Every season we would go out and pick them off the tree and pop them in our mouths, or pick a bowl full and bring them inside for a later treat. We never made jam though - I bet it is delicious. Thanks Zerrin 🙂
lisaiscooking says
Your jam looks fantastic especially with the bread and cheese! So interesting about the leaves removing stains too.
jenn says
Wonderful tale for the mulberry. I love mythology. Sort of reminded me of Romeo and Juliet in a way. Hmmm...I wonder if that was Shakespeare's inspiration for the story. Most likely.
Not sure if I've had the mulberry before. But it looks really delicious. I love all kinds of berries.
Reeni says
This brought back memories for me. We had black mulberry trees on our property when I was a kid - my sister and cousin and I would play under them for hours and eat all the berries our little tummies could handle. They looked like umbrella trees - we would hide in them. Our hands and faces would be stained - I never knew the leaves would take that away - how cool! Making a jam from them sounds wonderful!
Natasha - 5 Star Foodie says
I've been seeing all these different berries on different blogs and at first I think - I've never had these before and then I look at the picture carefully and go to google translate to realize that these berries I actually did have in my childhood and so had no idea what they are called in English 🙂 Same with mulberries.
Every summer we spent in the village and the farm house we stayed at had a huge mulberry tree. I remember my mom used to put my brother on the tree in just his swimming suit and he would be completely blue and black by the time he's finished with his snack, then it was time to go swimming in the river 🙂
elra says
Wow,
your Mulberry jam look so good. I've never seen Mulberry trees before, how sad is that? I've to search to see if this tree can grow in California. Looks so pretty.