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Simple 3 Ingredient Mulberry Jam Recipe

Fresh purple mulberries

Finally! Spring is here, and the fruit trees are blooming! I've been eagerly waiting for the mulberry tree in the local park to ripen, and this year it’s full of juicy, ripe mulberries for everyone to enjoy.

Making homemade mulberry jam is a great way to use these delicious berries. It's perfect for spreading on toast, pancakes, or even as a sweet topping for ice cream. This jam recipe is simple and easy to follow, whether you’re a beginner or a pro at making jams.

If you’re new to jam making, don’t worry. Making this jam is super easy and a lot of fun! You can learn how to make mulberry jam at home with just a few simple steps. Start by picking fresh mulberries if you have them. This is a great recipe to try if you’ve never made jam before.

You can use black mulberries or white mulberries, both work well. If you can't find fresh mulberries, you can also use frozen mulberries. In an abundant year, I keep extra frozen mulberries.

Once you have your mulberries, you'll need some granulated sugar and a bit of lemon juice to bring out the natural flavours of the fruit. There is nothing complicated about this homemade mulberry jam recipe.

To get started, place your mulberries in a large saucepan on medium heat and mash them with a potato masher. An alternative is to use a food processor and then add them to a pot on medium heat. Breaking down the mulberries helps release the juice and makes a smoother jam consistency.

Add the granulated sugar and lemon juice. Be sure to remove the lemon seeds. The last thing you want in your smooth jam is surprise lemon seeds. Then bring the mixture to a rolling boil. A gentle boil is when you reduce the temperature to medium heat. Stir constantly to prevent the jam from burning.

If you want a firmer jam, you can add powdered pectin or liquid pectin. I often use jam sugar with my gams that has pectin powder already in it. There are different types of pectins available, such as low-methoxyl pectins and no-sugar needed pectin. Choose one that suits your taste and dietary needs. Adding pectin will help the jam set properly and give it a jelly-like consistency.

Once the jam reaches the right consistency, it’s time to can it. Use clean canning jars with two-piece metal canning lids. I have used solid lids but find them tricky. Two-piece canning lids are time and stress-saving. Check out canning lids on Amazon.

Sterilise the jars and lids by boiling them in water for a few minutes. Fill the jars with the hot jam, leaving a ¼ inch headspace at the top. Wipe the rims of jars with a clean paper towel to remove any jam, then place the lids on and screw the bands finger-tight.

Process the jars in a water bath canner for the recommended canning processing time. This ensures that the jam is properly sealed and safe to store. Once done, let the jars completely cool on a benchtop. If the proper canning has been done the canning lids will become airtight and your jam should be safe from bacterial growth.

Depending on your climate and preference you can store your finished product in the cupboard, but I prefer refrigeration for storage.

A simple homemade mulberry jam recipe is delicious and perfect for spreading on toast, pancakes, or as a topping for desserts.

Nutritional Profile of Mulberry Jam

The estimated nutritional profile per serving (two tablespoons) for the recipe:

Calories: 61.55 kcal

Protein: 0.19 g

Carbohydrates: 15.73 g

Dietary Fiber: 0.23 g

Sugars: 15.49 g

Fat: 0.05 g

Calcium: 5.4 mg

Iron: 0.26 mg

Magnesium: 2.43 mg

Phosphorus: 5.12 mg

Potassium: 26.55 mg

Sodium: 1.49 mg

Vitamin C: 4.92 mg

Are there any potential health benefits?

The best way to consume mulberries is as a whole food. I think I eat more than I save while picking. The sugar content of jam means it should be a treat food. Despite all the sugar, jam does have some positives.

  1. Boosts Immunity: The mulberries and lemon juice in the recipe are high in Vitamin C, which helps strengthen the immune system.

  2. Improves Digestion: Mulberries are a good source of dietary fibre, aiding in better digestion.

  3. Antioxidant Benefits: Mulberries contain antioxidants that can help protect against diseases.

  4. Essential Nutrients: The recipe provides small amounts of essential minerals like iron, calcium, and potassium.

Simple 3 Ingredient Mulberry Jam Recipe


2 cups fresh mulberries, washed and stems removed

1 1/2 cups granulated sugar (or jam sugar)

2 tablespoons lemon juice

¼ cup of water


1 French lavender flower bud/ head (optional) and ¼ cup of water

1 Sprinkle of dried cinnamon powder (optional)


simple purple mulberry jam recipe

Optional Lavender Preparation

  1. Take 1 bud from a lavender plant, place it in a small bowl, and boil water in a kettle.

  2. Once boiled add ¼ cup of water to the bowl the lavender is in.

  3. Allow the flavours of the lavender to steep in the water for about 5 minutes.

  4. Remove the flower from the liquid. Set the liquid aside to combine with the other ingredients in the small saucepan later.

Recipe Instructions

  1. Wash the mulberries thoroughly and remove any stems. Leave the stems on if you are going to blend.

    1. Mash the Mulberries in a bowl; use a fork or a potato masher to mash the mulberries gently. You want to break them down slightly, but leaving some small chunks for texture is okay.

    2. Or add mulberries and water to a blender and blend or pulse until you reach the desired texture. I like this jam smooth, so I blend until the mulberries have been broken down completely.

  2. Transfer the mulberries to a small-sized saucepan. Add the granulated sugar, lavender water, cinnamon and lemon juice. Stir well to combine.

  3. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring constantly. Once it comes to a boil, reduce the heat to medium-low to maintain a gentle simmer.

  4. Continue to cook, stirring frequently, for about 20-25 minutes or until the jam thickens and reaches the desired consistency.

  5. Skim Off Foam (Optional). During cooking, you might notice some foam forming on the surface of the jam. Although it's unnecessary, you can skim off this foam with a spoon if you prefer a clearer jam.

  6. You can check the consistency by placing a small spoonful of the jam on a cold plate; it should gel and not run. If not, continue cooking for a few more minutes and test again.

  7. Once the jam has reached the desired consistency, remove the saucepan from the heat and let it cool for a few minutes.

  8. Transfer the mulberry jam into sterilised jars while it's still hot. Seal the jars with lids.

  9. Allow the jars to cool to room temperature before storing them in the refrigerator. The jam will continue to thicken as it cools. It should keep well in the refrigerator for several weeks.

If you liked this jam recipe, you might also like: Fascinating Feijoa | Feijoa Jam Recipe

Or if you like a tarter flavour, read Ruby Red Grapefruit and Raspberry Marmalade.


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