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