Ingredients
Scale
- 4 cups fresh mulberries, washed and de-stemmed
- 2 ½ cups granulated sugar (adjust to taste)
- 2 tablespoons fresh lemon juice
- 1 teaspoon butter (optional, reduces foam)
- Optional: 1 tablespoon powdered pectin
Instructions
- Gently rinse the mulberries, remove stems, and drain well.
- Place mulberries in a large saucepan with sugar and lemon juice.
- Stir over low heat until the sugar dissolves completely.
- Increase heat and bring to a boil. Add butter to reduce foam.
- Let the mixture boil gently, stirring frequently to avoid burning.
- After about 25–30 minutes, test for doneness using the cold plate method.
- Add pectin if needed and cook an additional 5 minutes.
- Remove from heat. Let rest for 5 minutes before ladling into sterilized jars.
- Seal and cool completely. Store in the fridge or process for pantry storage.
Notes
- Taste the jam midway through cooking to adjust sugar if needed.
- Stir constantly in the last 10 minutes of cooking for even texture.
- Use a wide pot for quicker thickening and better jam clarity.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Condiment/Preserve
- Method: Stovetop simmer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3-4
- Calories: 50
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg