MULBERRY JAM (WITH PECTIN) - FOOD PRESERVING

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MULBERRY JAM (WITH PECTIN)

YIELD: AROUND 12 CUPS Mulberries are a delicious sweet berry that make a very tasty jam – if you can save a few bowlfuls of the fresh berries to make jam that is! Have a mulberry tree at home? You can freeze the fresh berries and make a batch of jam when you have enough. We like eating mulberry jam on hot, freshly baked bread or pikelets, or using as a nice change to the humble jam drop biscuit. Enjoy and spread a little love!
Ingredients for MULBERRY JAM
6 Cup Batch 12 Cup Batch
Mulberries 850g (1 pound 14 ounces) 1.7kg (3 pounds 12 ounces)
Water 1/2 cup 3/4 cup
Pectin, Powdered 1 1/2 tablespoons (or 25g JamSetta) 3 tablespoons (or 50g JamSetta)
Sugar, White 850g (1 pound 14 ounces) 1.7kg (3 pounds 12 ounces)
METHOD: 1. Wash fresh, ripe mulberries and discard stems. 2. Weigh fruit to determine the batch yield. 3. Sterilise all equipment by washing in hot soapy water and rinsing well before use. 4. If using frozen mulberries, thaw in a colander and reserve juice to use instead of part (or all) of the water. 5. Combine mulberries and water (or reserved mulberry juice) in a large, wide stainless steel pot. 6. Simmer fruit mixture (uncovered) over low-medium heat for 5-10 minutes until mulberries have softened enough to mash (or puree). 7. Mash fruit mixture for a rustic jam (or puree in a blender until smooth). 8. Strain part (or all) of the fruit mixture to discard seeds (if desired). 9. Prepare clean, empty jars by boiling in a pot of water for 10 minutes before filling. 10. Add pectin into the mulberry mixture and whisk well. 11. Heat on high until mixture has begun to boil steadily. 12. Add all of the sugar and whisk until dissolved. Bring to a boil and then boil as hard as possible for 1 minute - known as a rolling boil, where the jam cannot be stirred down. 13. Soak lids in hot water (not on heat) for at least 5 minutes before use. 14. Skim and discard foam from the surface of the jam – this foam is delicious on bread or frozen for baking, store foam in the refrigerator or freezer in an airtight container. 15. Pack hot jars with the hot jam to 0.5cm (1/4 inch) from the rim of each jar. 16. Using a non-metal utensil, remove any bubbles and add extra jam if required. 17. Wipe rims to remove any food residue. 18. Add warm lids and twist to secure. 19. Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil. 20. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a wood or fabric surface. Do not adjust lids during this time. 21. The next day, check jars have sealed before labelling and dating. 22. Store jars in a cool, dark and dry place for up to 12 months. Store mason jars without bands on the jars. 23. Refrigerate jars upon opening and consume jam within several months. FLAVOUR IDEAS: Combine fruits, add a pinch of spice or a spoonful of juice (or liqueur) to a 500ml (pint) jar of bottled apples, process according to the recipe and taste when opening to check flavouring. Make in larger batches as desired. Adding different fruits and changing the quantity of mulberries may create a softer or firmer jam, test a small batch first.
  • Apples
  • Blackberries
  • Black Raspberry Liqueur
  • Cinnamon
  • Gin
  • Ginger
  • Ginger Ale
  • Ginger Beer
  • Honey
  • Honey + Vanilla
  • Lemon Juice
  • Lemon Zest
  • Lime Juice
  • Lime Zest
  • Mint
  • Raspberries
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  • Vodka
Processing Time for MULBERRY JAM in a Boiling Water Bath
Jar Size Altitude ≤ 6,000 feet Altitude ≥ 6,000 feet
Hot Pack ≤ 500ml (pints) 10 minutes 15 minutes
Baked Brie with Mulberry Jam
Newer Post Older Post Home AcknowledgementKaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi. Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.Copyright © 2026 Megan Radaich. All rights reserved. Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer

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