Mulberry Jam Recipe Without Pectin

Mulberry jam in a jar garnished with fresh mint.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Homemade mulberry jam recipe without pectin. Made with 3 ingredients.


  • 500g/1 pound mulberries
  • 300g/0,66 pound sugar
  • 1 tablespoon lemon juice, freshly squeezed


  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. 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.
  4. 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.
  5. Add in lemon juice and cook for another 5 minutes.
  6. 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.
  7. Transfer the jam into small (half-pint) jars, let it cool completely and then keep it in the fridge.


  • 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 1/2 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.