Mulberry Jam Recipe

Lauren Rothman

Note: This recipe calls for mulberries, a fruit much like blackberries although smaller, less tart, and not as juicy. Mulberry trees can be found in residential areas of cities all over the northeast; if you don't have access to them, you can substitute blackberries or a mixture of blackberries and blueberries. After canning, the jam will keep indefinitely at room temperature. Once opened, it will keep in the refrigerator for about 3 weeks.

Recipe Details

Mulberry Jam Recipe

Active 10 mins
Total 20 mins
Serves 16 servings
Makes 2 half-pint jars


  • 2 1/2 cups mulberries, rinsed (the tiny green stems do not need to be removed)

  • 1 1/2 cups granulated sugar

  • 3 tablespoons water


  1. Bring a large pot of water to a boil over high heat. Drop heat to medium-low and add jars and their lids. Simmer for 10 minutes to sterilize. Using tongs, remove jars and lids and place on a clean towel to let cool.

  2. In a medium, heavy-bottomed saucepan set over medium heat, combine mulberries, sugar, and water. Bring to a boil, boil for one minute, then drop to a simmer. Cook fruit, stirring occasionally, until foam subsides and mixture thickens slightly, about 7 minutes.

  3. Using a ladle, carefully transfer hot jam to sterilized jars. Wipe mouths of jars clean and screw on lids very tightly. Let cool at room temperature for at least 8 hours before using.

Special equipment

2 half-pint Ball jars with lids

This Recipe Appears In

Nutrition Facts (per serving)
82 Calories
0g Fat
21g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 82
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 1%
Total Sugars 20g
Protein 0g
Vitamin C 8mg 40%
Calcium 9mg 1%
Iron 0mg 2%
Potassium 43mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)