Black Mulberry Jam Recipe

Growing up, I never imagined that one day I’d become utterly obsessed with making my own jam, but here I am—adulting like a boss with a pot of luscious homemade black mulberry jam bubbling on the stove.

I love to make jam with black mulberries; it’s a delightful medium for enjoying these nutritious berries. Mulberries, with their deep hue and high vitamin content, make for a strong and flavorful jam.

My recipe for jam with these berries balances the sweetness of granulated sugar with the sharpness of fresh lemon juice. A little butter smooths the process, reducing foam and ensuring a nice, glossy finish.

Black Mulberry Jam Recipe Ingredients

• Black Mulberries: Juicy, antioxidant-rich, adds a sweet-tart balance to the jam.
• White Granulated Sugar: Sweetens, preserves, and thickens, extending shelf life.
• Lemon Juice: Provides acidity, balances sweetness, and acts as a natural preservative.
• Unsalted Butter: Optional, minimizes froth during cooking for a smoother texture.

Black Mulberry Jam Recipe Ingredient Quantities

• 2 pounds black mulberries, fresh
• 1 1/2 pounds white granulated sugar
• 1/4 cup lemon juice, freshly squeezed
• 1/2 teaspoon unsalted butter (optional, to reduce foaming)

How to Make this Black Mulberry Jam Recipe

1. The black mulberries should be rinsed very gently in cold water and any stems or leaves removed.

2. In a large, sturdy pot, mix the mulberries and the juice of one lemon.

3. Put the pot on medium heat and with a potato masher, roughly mash the mulberries in the pot to free their liquid.

4. Slowly mix in the sugar, making certain that it all dissolves completely while you are stirring. You should be stirring all the time.

5. Raise the heat to medium-high and bring the blend to a rolling boil, stirring almost continuously.

6. If you want to reduce foaming while cooking the jam, you can add unsalted butter.

7. Keep boiling the mixture, stirring from time to time, until it has thickened to the desirable consistency, around 20 to 30 minutes. To test the thickness, place a small amount on a plate that has been chilled; it should wrinkle when you push it with a finger.

8. When it has thickened, take the pot from the heat and remove any foam from the surface.

9. Ladle the hot jam into sterilized jars, taking care to leave about 1/4 inch of headspace, and seal with lids.

10. Let the jars cool to room temperature. Store in a cool, dark location, or refrigerate for a longer shelf life.

Black Mulberry Jam Recipe Equipment Needed

1. Large, sturdy pot
2. Colander or fine-mesh sieve
3. Potato masher
4. Stirring spoon or spatula
5. Ladle
6. Sterilized jars with lids
7. Chilled plate (for testing jam thickness)

FAQ

• Can I use frozen mulberries instead of fresh ones?You can use frozen mulberries, but make sure they are thawed and drained before you start the recipe.
• What’s the reason for adding lemon juice?The acidity in lemon juice helps clarify the jam by activating the pectin in the fruit while also balancing the sweetness.
• Is the butter necessary?Butter is something you can choose to add. It is a good thing to add if you don’t want your jam to foam as it cooks. Foaming jam is not harmful at all. It just might not look as pretty as clear jam, which is what you’re after if you’re trying to can the stuff.
• How can I test if the jam is ready?Employ the plate test. Take a spoonful of jam and place it on a plate that has been chilled. Allow the jam to sit undisturbed for one minute, then push the jam with your finger. If the jam wrinkles, it is ready.
• How long will this jam last?When tightly sealed and kept in a cool, dark location, the jam can have a shelf life of almost a year. After it has been opened, though, it must be kept in the fridge and consumed in a month.
• Can I adjust the sugar quantity?It is possible that reducing sugar may affect the set and preservation of jam, but with careful experimentation, we can enjoy a looser jam with a delightful sweetness. Follow these guidelines for the best results.
• Why is my jam runny?The cooking time may need to be increased. Try boiling it for a few additional minutes and test it once more.

Black Mulberry Jam Recipe Substitutions and Variations

An equal weight of blackberries or raspberries can be used in place of black mulberries.
An equal amount of brown sugar or honey (reduced slightly to taste) can replace white granulated sugar.
An equal measure of lime juice may be used in place of lemon juice. Alternatively, a mix of 2 tablespoons of apple cider vinegar and 2 tablespoons of water can replace an equal amount of lemon juice.

Pro Tips

1. Use a Heavy-Bottomed Pot A heavy-bottomed pot helps distribute heat evenly, reducing the risk of scorching your jam as it cooks.

2. Sterilize Jars Properly Ensure your jars are thoroughly sterilized before filling to prevent contamination. You can do this by boiling them in water for 10 minutes.

3. Test the Consistency Early Instead of waiting until the end, start testing the jam’s consistency after about 15 minutes of boiling to avoid overcooking.

4. Add Pectin if Needed If the jam isn’t setting as you’d like, consider adding a small amount of commercial pectin following its package instructions. This can help achieve the desired thickness without overcooking.

5. Gentle Stirring During Boiling While you need to stir continuously, use a gentle hand to avoid breaking down the mulberries too much. This preserves some of the fruit’s texture in the final jam.