Most of my recipes are quick and easy and this Mulberry jam is one of them. The most important is the result! I usually freeze the mulberries and use them for cakes, smoothies or to make a quick ice-cream by mixing the frozen mulberries with banana and/or yoghurt but when there is more space in the freezer, a jam is a great alternative to preserve Mulberries. I couldn’t find any simple recipe for the jam so made up my own and it turned out better than expected. Enjoy!
Mulberry Jam Recipe – Super Easy! No Pectin Needed
- 6 cups Mulberries – rinsed
- 5 cups sugar
- 1/2 cup lemon or lime juice
- Grated skin of one lemon or lime or orange, including the white skin! This is important as the white part has lots of natural pectin.
- 1/2 cup water
- Combine mulberries and sugar in a large pot, cover, and leave for about 5 hours at room temperature. The mulberries will release lots of juice within this time and this is what we want
- Add the remaining ingredients, mix through, and simmer for about 30 minutes. Stir in between.
- Blend the content with a stick mixer until smooth
- Simmer for another 5 minutes
- Check the consistency on a cold plate and if you are happy with it, fill the jam into sterilised jars and close immediately. Let the jars cool down and keep an eye on them. You will hear a “blob” sound when the jam cools down and the lids get “sucked in”. This is the happy sound you want to hear as it means that the jars are airtight. You can also touch the lid with your finger. If the middle of the lid is slightly going down, you did well 🙂
- Keep the jars in your pantry or cupboard for up to one year
