Made fresh from homegrown mulberries, this homemade mulberry jam is super easy and quick to make and so very delicious.
Growing in my front yard is a beautiful mulberry tree. When I first moved into this house, I loved the look of the tree; but I had no idea that it also produced delicious mulberries.
My husband almost had cut it down (before we knew it was a Mulberry tree) but I told him we should wait until spring to see how it would grow.
Thankfully he didn't! We had the sweetest surprise when we first discovered the bountiful berries.
Mulberries are the fruits of mulberry trees (Morus sp.) and related to figs and breadfruit.
They carry colorful berries — most commonly black, white, or red — that are often made into wine, fruit juice, tea, jam, or canned foods, but can also be dried and eaten as a snack.
They’re a good source of iron, vitamin C, and several plant compounds and have been linked to lower cholesterol, blood sugar, and cancer risk.
Mulberries have a sweet and delicious taste, are packed with nutrients, and have a range of potential health benefits — which are all important for building a healthy diet.
I was so excited to make a batch of mulberry jam this year and I absolutely love how it turned out. So delighted to be able to make a jam using free fruit from my yard and gifting my neighbours and friends. I'm sure we are truly creating beautiful childhood memories and sharing here with you such a special moment.
My son helped me in making this super quick and easy recipe! This mulberry jam recipe works for other types of jams by simply substituting the mulberries with other types of berries.
HOW TO MAKE MULBERRY JAM
2 cups fresh picked, ripe mulberries
juice from ½ squeezed lemon
2 cups granulated sugar
1 packet vanilla sugar
1 packet Certo liquid pectin
small Mason jars with lids
1. After thoroughly washing the berries and removing the small green stems, put them in a medium sized saucepan.
2. Heat it over a medium heat, pressing down on the berries to release the juices.
3. Bring to a boil then add the sugars and lemon juice.
4. Reduce the heat and stir the mixture until the sugar dissolves.
5. Bring back to a boil again.
6. Add 1 packet of liquid pectin and continue to stir often.
7. Put on simmer and leave it to thicken up a bit.
In the meantime, sterilize your jars in a large pot on the stove. When jars are ready and your jam has been brought back up to a boil for a few minutes, bottle and seal the jam tightly.
The jam should last up to 2 years if sealed properly and stored in a cool, dark place.
Enjoy it on a toast, on soft homemade bread, we paired with brie cheese and it was delish!
Do you have mulberries? What are your favourite ways to enjoy the fruits?
Please share in the comments section!