Easy White Mulberry Jam (Low Sugar, No Pectin)

A buttered English muffin spread with mulberry jam.

5 from 4 votes

A rich, homemade mulberry jam recipe for canning that anyone can make. It can be kept in the fridge, pantry or freezer. Makes 4 half pint jars.

Prep Time15

Cook Time20

Total Time40

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: easy mulberry jam recipe

Servings: servings

Calories: 36kcal

Author: Alan Bergo

Cost: 5

Equipment

1 Food processor or hand blender
4 Half pint mason jars with lids
1 Large pot or water bath canner
1 Tongs
1 4 quart, stainless steel cooking pot
1 wooden spoon
1 Candy thermometer

Ingredients

2 lbs Ripe black mulberries or white mulberries fresh or frozen
½ cup Balsamic vinegar or white wine vinegar see note
1.5-2 cups Granulated sugar
1 Orange for zest
4 teaspoon Lemon juice fresh squeezed
¼ teaspoon kosher salt
¼ teaspoon Cinnamon optional
1 Large apple such as granny smith (optional)

Instructions

Make the jam

If the mulberries are fresh make sure to look them over for any twigs and debris. If you harvested them by shaking a tree, eat a few berries to make sure they're not gritty. If they are, use the berries to make juice or vinegar.
Peel the apple and grate it, then mix with the vinegar in the pot you'll use to cook the jam. Heat the mixture and reduce the liquid by half.
Add the mulberries, sugar, salt and cinnamon. Zest half of the lemon and orange and add it.
Bring the mixture to a simmer, then puree half of the fruit haphazardly with an immersion blender. You can also blitz the fruit beforehand in a food processor. Put the candy thermometer on the pot if using.
Stir frequently, bring to a boil and cook until until it reaches 210-215 F. If you don't want to use a thermometer it's fine! Just cook until it's thick and tastes good to you, at least 15 minutes. Finally, beat in the lemon juice.
Spoon the jam into clean mason jars. Wipe the rims of the jars clean with paper towels and screw on the lids. From here the jam can be stored in the freezer, or the fridge where it will last a month.

Canning the jam

Bring water to a boil in a large pot. Make sure there's enough water to cover the jars by 2 inches. Put the jars in the preheated water bath and process/ cook for 10 minutes.
Remove the jars and cool, then label, date, and store in a pantry. They'll last for a year (and likely longer) just like other fruit preserves like strawberry jam.

Video

Notes

I use homemade vinegar made from the previous year's mulberries but you can use red wine vinegar or balsamic vinegar. If you make white mulberry jam, use white wine vinegar or white balsamic vinegar.

Mulberry Freezer Jam

You can easily keep this jam in the freezer. I use hard-sided plastic containers or tupperware. It can also be frozen in blocks and vacuum sealed.

Nutrition