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.
Mulberry trees are a sign of summer when they are full of berries. Mulberries look like blackberries, but taste much sweeter. One of the best ways to preserve them is to make mulberry jam. Fill your crepes with it, smear some on French toasts or mix with your homemade yogurt and enjoy it in a yogurt parfait all year round.
We always use this method to make jams in Turkish cuisine. Check out our strawberry jam and damson plum jam recipes too. These are made without pectin as well and packed with the flavor of fruit.
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 berries 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. As a substitute, you can use honey but it isn't as protective as sugar. So you should consume the jam in a few weeks.
- Lemon juice: Mulberries are known as low pectin fruit, so we need to add some lemon, which is a high pectin fruit. Freshly squeezed lemon juice gives the jam a nice consistency. So there is no need for pectin powder or liquid pectin in this recipe. Also, lemon juice prevents your mulberry jam from causing sugar crystals as it waits.
Note: You can also use a teaspoon of butter in the recipe to prevent any foams on the surface. We shared how it works in our no pectin plum jam recipe.
Alternative Add-Ins
We love our mulberry jam plain, but you can always add some more flavors to it. To give the jam a citrusy flavor, you can add some zest of oranges or limes. Or if it is in season, combine mulberries with rhubarb.
To have a mixed berry jam, you can mix mulberries with raspberries, blackberries and blueberries if you want. These are all known as great antioxidants and rich in vitamin C.
Also, you can use fresh basil leaves or mint leaves too. Add these right before removing the jam from the heat.
How To Make Mulberry Jam without Pectin
This mulberry jam recipe is perfect when you are making small batches. If you are planning to use a large amount of mulberries, please check out 'How To Can The Jam' section below.
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.
Put half of the mulberries in a shallow pan. 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. Then cook for 25-30 minutes.
Note: 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.
Add in lemon juice and cook for another 5 minutes.
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 your mulberry jam into small (half-pint) jars, let them cool completely and then keep in the fridge.
How To Can the Jam
There are two methods for this:
Canning in sterilized jars: Sterilize the jars in boiling water in a large pot. Make sure to use kitchen tongs or jar lifter when removing hot jars from the pot. Share the jam when it is still hot into the sterilized jars. Don't forget to leave about ½ inch headspace when filling them with the jam. Clean the rims of the jars with damp paper towel. Seal each tightly. You might need to use kitchen towel when doing this as the jars will be hot. Let them completely cool on a kitchen towel on the counter. This might take more than 10 hours.
Process the jam in a water bath canner: Once you cook the jam, fill the canner with enough water. It should be covering the jars, so make sure of that. You can just test it with an empty jar before heating it. Now bring the water to a boil over high heat.
Fill the clean jars with the jam, close them tight and place them in the boiling water in the canner. Process for 15 minutes. No need for sterilizing jars beforehand as we keep them in the canner for more than 10 minutes. If the process time is less than this, make sure to sterilize the jars with the method above.
Remove hot jars with a jar lifter and place them on a kitchen towel on the counter. Let them cool completely (for 10-12 hours).
After the canning process, check if the jars are properly sealed. Press down on the center of the lid with your finger. It should be tight and shouldn't rise when you lift your finger. You can keep these in a dry and cool place for a year.
Our 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, skim any foams on the surface using a slotted spoon.
- If the jam is still too runny when you test its consistency, add a teaspoon of lemon juice, let it simmer for another 5-10 minutes. Also, remember that it will continue thickening as it cools.
- If you want to increase the amount and keep it for a longer time, sterilize the jars and use brand new lids. Please check 'How To Can the Jam' section above.
- To have even a better result, cover the top of the pot with a very thin cheese cloth and let it sit under sun at your balcony or garden. This will help your jam to get a better consistency and to get even more delicious.
- You can blend the jam in a food processor or mash it using a potato masher. We love to eat berries in the jam as a whole, so we never mash them.
More Jam Recipes
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📖 Recipe
Mulberry Jam Recipe Without Pectin
INGREDIENTS
- 500 g mulberries
- 300 g 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 (half-pint) 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, skim any foams on the surface using a slotted spoon.
- If the jam is still too runny when you test its consistency, add a teaspoon of lemon juice, let it simmer for another 5-10 minutes. Also, remember that it will continue thickening as it cools.
- 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 let it sit under sun at your balcony or garden. This will help your jam to get a better consistency and to get even more delicious.
- You can blend the jam in a food processor or mash it using a potato masher. We love to eat berries in the jam as a whole, so we never mash them.
- Canning in sterilized jars: Sterilize the jars in boiling water in a large pot. Make sure to use kitchen tongs or jar lifter when removing hot jars from the pot. Share the jam when it is still hot into the sterilized jars. Don't forget to leave about ½ inch headspace when filling them with the jam. Clean the rims of the jars with damp paper towel. Seal each tightly. You might need to use kitchen towel when doing this as the jars will be hot. Let them completely cool on a kitchen towel on the counter. This might take more than 10 hours.
- After the canning process, check if the jars are properly sealed. Press down on the center of the lid with your finger. It should be tight and shouldn't rise when you lift your finger. You can keep these in a dry and cool place for a year.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.!
Kevin says
That looks like a really nice way to enjoy some mulberries!
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.
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.
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!