Photo: Miloslav Bahna, CC BY-SA 4.0 · source

Jam · From Bladwijzer

Mulberry jam

Updated on 9 October 2026

• Makes: ± 4 jars of 370 ml
• Time: 45 min
• From: Black mulberry

Ingredients

• 1 kg ripe black mulberries
• 500 g gelling sugar 2:1 (sugar with added pectin)
• juice of 1 lemon

Method

1. Snip the tough little stalks off the mulberries with scissors.
2. Roughly crush the fruit in a large pan and mix it with the lemon juice and gelling sugar.
3. Bring to the boil, stirring, and keep at a rolling boil for 4 minutes.
4. Do the cold-plate test: after a minute, a drop should wrinkle when you push it with your finger.
5. Fill clean, hot jars almost to the brim with the hot jam, close them immediately and turn them upside down for 5 minutes.

Storing: Unopened, a year in a cool, dark place; once opened, keep in the fridge and use within a few weeks.