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Homemade Old Fashioned Sweet Mulberry Jam

old fashioned sweet mulberry jam - featured image
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A nostalgic, easy-to-make mulberry jam recipe using simple ingredients and slow simmering for a luscious, sweet spread perfect for gifting or enjoying at home.

Ingredients

Scale
  • 4 cups (600g) fresh mulberries, ripe and washed (or thawed frozen mulberries)
  • 2 cups (400g) granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pectin (optional)
  • 1/4 cup (60ml) water

Instructions

  1. Rinse about 4 cups (600g) of fresh mulberries gently under cold water to remove any dirt or stems. Drain well and set aside. If using frozen berries, thaw completely before starting.
  2. In a large heavy-bottomed pot, add the mulberries, 2 cups (400g) granulated sugar, 1/4 cup (60ml) water, and 2 tablespoons fresh lemon juice. Stir gently to combine.
  3. Place the pot over medium heat and stir occasionally until the sugar dissolves completely and the mixture begins to bubble, about 10 minutes.
  4. Lower the heat slightly to maintain a gentle simmer. Cook uncovered, stirring frequently to prevent sticking, for about 30-40 minutes until the jam thickens and coats the back of a spoon. Skim foam if needed.
  5. Stir in 1 teaspoon of pure vanilla extract and cook for another minute.
  6. Test for doneness by placing a small spoonful on a chilled plate; if it wrinkles and doesn’t run, the jam is ready. If still runny, simmer longer and test every 5 minutes.
  7. Optional: For a smoother texture, press the jam through a fine mesh strainer or food mill to remove seeds.
  8. Pour the hot jam into sterilized glass jars, leaving about 1/4 inch headspace. Wipe rims clean, seal with lids, and let cool to room temperature. Store in the fridge or process in a water bath for longer shelf life.

Notes

Stir often and keep heat moderate to avoid burning. Use fresh ripe mulberries for best natural sweetness. Lemon juice helps with natural pectin setting and balances sweetness. Skim foam during cooking for clearer jam. Pectin is optional. For seedless jam, strain before jarring. Store refrigerated up to 3 weeks or canned up to 1 year.

Nutrition

Keywords: mulberry jam, homemade jam, old fashioned jam, sweet jam, fruit preserves, easy jam recipe, mulberries, jam recipe, slow simmer jam

Find it online: https://evabakery.com/homemade-old-fashioned-sweet-mulberry-jam-recipe-easy-and-delicious/