Mulberry Jam Recipe Without Pectin

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

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' section below.

1. Place a small plate or bowl in the freezer. We’ll use this to check the consistency of the jam.
2. Rinse mulberries well and cut the stems out. 

3. 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.

4. Add in lemon juice and cook for another 5 minutes. 

5. 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.

6. Transfer the jam into small (half-pint) jars, let them cool completely and then keep in the fridge. 

How To Can

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.

Expert 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' 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

• Unripe Fig Jam
• Lemon Jam
• Orange Jam

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