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Easy Homemade Blueberry & Mulberry Jam Recipe

A jar of the jam sits on a neutral marble table with a plant, napkins and serving dish. The dark purple and the teal flat dish pop out from the beige background.

You're going to love this homemade mulberry jam with blueberries. This is a simple mulberry jam that only uses easy-to-come-by ingredients. If you have a mulberry tree in the backyard and aren't sure what to do with your ripe mulberries you should make a jam. Not just any jam, but a delicious jam just like this recipe. 

Homemade Blueberry & Mulberry Jam Recipe Notes

To make jam you only need a few ingredients. For this recipe, you need mulberries, lemon juice, blueberries, sugar and water. Granulated sugar will work, but I like to use jam sugar as it has pectin already in it. Liquid pectin use is up to you. If you want a lower-sugar option, use less sugar. This jam is naturally sweet so instead of using 3 cups of sugar, use 2. 

This recipe will make a couple of jars, but if you have more fresh mulberries make a batch that is bigger. Jam is the perfect way to use fruit that you're worried about not getting through in time. 

Jam making is a skill that is reemerging in popularity. Home food preservation is not just a fun hobby, but a great way to make sure you can enjoy your favourite foods all year round. 

Last season I had too many fresh mulberries and didn't have enough time to make jam. I froze the mulberries and they have kept well. You can use fresh or frozen mulberries for this recipe.

Mulberry preserves can be enjoyed alongside many other meals such as pancakes, on toast, with plant-based ice cream, or as a cake filling. This time I used only frozen fruit. If you don't like complicated recipes this recipe is for you. Making this jam is super easy. 

Blueberry Mulberry Jam Recipe

Makes approximately 3-4 cups of jam, depending on the consistency and cooking time.

A round plastic tub of frozen mulberries. They have white ice dusted over them from thawing.


  • 2 cups mulberries

  • 2 cups blueberries

  • 1 tablespoon lemon juice

  • 3 cups jam sugar (sugar with added pectin)

  • ¼- ½ cup water (for blending)


To make the mulberry jam follow these instructions: 

  • You can use fresh or frozen berries for this recipe. If you are using frozen berries, you may need to use a little more water to get them to blend.

  • Wash the mulberries and blueberries thoroughly. Remove the stems from the mulberries if you like. You don't need to as you are going to blend the fruit. 

  • Add lemon juice to the fruit mixture. This helps preserve the colour and adds a hint of tanginess.

  • In a blender, combine the mulberries, blueberries, and water. Blend until you reach the desired consistency. A smooth jam will be 1-2 minutes.

The blended berries sit in a stainless steel pot on a stove. The mixture is deep purple but richly vibrant.

  • Transfer the blended fruit mixture into a saucepan.

  • Gradually stir in the jam sugar, ensuring it is well combined with the fruit.

  • Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring constantly to prevent sticking and burning.

  • Once it reaches a boil, continue boiling for 4-5 minutes. Stir frequently to prevent the mixture from sticking to the bottom of the pan.

  • If you had to use a little more water it will take a little longer, this is normal and fine. 

  • Allow the mixture to gently simmer. When it is almost ready it will start to feel ticker and fuller when you stir it. 

  • When it is done it will start to develop a thin skin on top. 

  • Optional: To check if the jam is ready, place a small spoonful on a chilled plate. If it gels and holds its shape, it’s done. If not, continue boiling for another 1-2 minutes and test again.

  • While the jam is cooking, sterilize your jars and lids by boiling them in water for 10 minutes. This helps ensure the jam stays fresh for longer.

  • Alternatively wash with soapy water, rinse and place in a low heated oven to dry. 

  • Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.

  • Wipe the rims of the jars with a clean cloth, place the lids on top, and screw on the bands until they are fingertip tight. If you're using a two-piece lid the seal will work more easily. 

  • Process the filled jars in a boiling water bath for 10 minutes to seal them properly. If you live at a higher altitude, you may need to adjust the processing time accordingly.

  • Remove the jars from the water bath and let them cool on a towel or wire rack. You should hear the lids pop as they seal.

  • Once the jars are completely cool, check the seals. If the lids do not flex up and down when pressed, they are properly sealed.

  • Label the jars with the date and store them in a cool, dark place. The jam can be enjoyed immediately or saved for up to a year. If you live in a hot climate store in the fridge. 

This recipe is easy and absolutely delicious. Let me know how your batch of jam turns out. 


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