Mulberry Jam Recipe Without Pectin Recipe – Turkey Special
Mulberry Jam is a delightful, naturally sweet spread made with ripe mulberries, sugar, and a touch of lemon juice. Unlike many jams, this version doesn’t require pectin, allowing the natural fruit flavors to shine through while the jam thickens as it simmers. The result is a thick, rich jam that captures the essence of mulberries in every spoonful. Perfect for spreading on toast, dolloping on yogurt, or adding to baked goods, mulberry jam is a simple yet delicious way to preserve the flavors of summer. Plus, it’s easy to make with just a few ingredients, letting the fruit’s natural sweetness and tartness balance beautifully.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Mulberry Jam Recipe Without Pectin Ingredients:
- 4 cups fresh mulberries (washed and de-stemmed)
- 2 cups granulated sugar
- 1 tablespoon lemon juice
- 1/2 cup water (optional, depending on the juiciness of the fruit)
Prepare the Mulberries:
Wash the mulberries thoroughly, removing any stems and leaves. Place them in a large pot or saucepan.
If you prefer a smoother jam, you can crush the berries gently with a potato masher or fork at this stage.
Cook the Mulberries:
Add the sugar to the pot and stir to combine with the berries. Let the mixture sit for about 10 minutes to allow the fruit to release some of its juice.
Add the lemon juice and water (if using) to the pot. The water helps create some liquid for cooking, but if your mulberries are already very juicy, you may not need it.
Simmer the Jam:
Place the pot over medium heat and bring the mixture to a simmer. Stir frequently, making sure the sugar dissolves and doesn’t burn.
Continue to cook, stirring often, for about 30-45 minutes, or until the jam thickens and reaches your desired consistency. If you want to test the thickness, place a spoonful of jam on a cold plate and let it cool for a minute. Run your finger through the jam; if it wrinkles and doesn’t run, it’s ready.
Remove the Foam:
As the jam cooks, you may notice some foam forming on the surface. Skim off the foam with a spoon to ensure a smooth jam.
Jar the Jam:
Once the jam has thickened, remove it from the heat and let it cool for a few minutes. Pour the jam into sterilized jars while it is still hot, leaving about 1/4-inch of space at the top.
Seal the jars with clean lids and allow them to cool completely. For longer storage, you can process the jars in a hot water bath for 10 minutes to create a vacuum seal, or simply store them in the refrigerator.
Store:
Store the cooled jars in a cool, dark place for up to 1 year. Once opened, keep the jam refrigerated and use within a few weeks.
Recipe Notes:
Choosing Mulberries:For the best jam, choose ripe, sweet mulberries. The darker the berries, the richer the flavor. If the mulberries are very tart, you might need to adjust the sugar content to balance the tartness.
No Pectin:This recipe doesn’t require commercial pectin, as the natural pectin in the mulberries and the lemon juice helps the jam thicken. The long cooking time allows the fruit to break down and the mixture to reach the right consistency.
Sugar Adjustments:The amount of sugar can be adjusted based on how sweet or tart the mulberries are. Taste the fruit before adding the sugar and adjust accordingly.
Consistency Testing:The jam will thicken further as it cools, so it’s important to test it on a cold plate to see if it’s reached the right consistency. If you prefer a thicker jam, continue to cook for a little longer, but be careful not to overcook it.
Storage Tips:Make sure to use sterilized jars when canning the jam to prevent contamination. If you’re not canning and prefer to store it in the fridge, use it within 2-3 weeks.
