Mulberry Jam

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5 from 1 vote

A quick, easy and reliable way to make homemade mulberry jam.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Condiment

Cuisine: American, Australian, British

Servings: servings

Calories: 65kcal

Author: Libby Hakim

Equipment

1 sterilised jar with lid (about 300ml capacity)

Ingredients

250 grams fresh mulberries (2 cups)
1 apple (peeled, cored and chopped into small cubes)
200 grams caster sugar (granulated sugar) (1 cup)
125 ml water (½ cup)

Instructions

Prepare the mulberries by removing the small green stems and washing them.
Place mulberries into a tray and mash with a potato masher. Allow to rest while you prepare the sugar mixture.
Place sugar, water and chopped apple into a saucepan. Heat gently to dissolve sugar and then bring to a simmer. Simmer for 10 minutes.
Add crushed mulberries and simmer for a further 10 minutes, stirring every now and then.
Pour hot mixture into sterilised jar and seal immediately.

Notes

Storing: Once cooled, place the jars in the fridge and store for up to months (unopened) or 2 months (once opened). There is the option of "canning" this jam so you can store it for longer periods on the shelf in your pantry. However, you'll need to rely on your own knowledge of canning and preserving as the process is too extensive to cover here.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

For best results:

You can cut off the small green stems of the mulberries with small kitchen scissors or by nipping them off with your fingertips.
Make sure you're wearing an apron or are very careful not to get mulberry juice on your clothes while making the jam, especially when crushing the mulberries.
When simmering the mixture, make sure it's a steady simmer – don't boil furiously.

Nutrition