Mulberry Jam Recipe Without Pectin Recipe – Turkey Special
This Mulberry Jam Without Pectin celebrates simple, authentic flavor using only ripe mulberries, sugar, and a splash of lemon juice instead of added corn starch or powder. The natural acidity from the lemon helps unlock natural pectin while deepening the fresh berry taste. The result is a smooth, fruit-forward spread that beautifully captures summer’s sweetness.
- 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:
Use the cold plate test: chill a small dish, place a drop of jam on it, and check if it gels after a minute—this helps ensure the thick consistency you’re aiming for.
Adjust the reduced sugar ratio when using less sugar—for example, try 500 g berries to 300 g sugar—and taste as it cooks, since sugar affects both sweetness, texture, and preservation.
For a smoother texture, mash or briefly puree the mulberries before cooking.
To enhance flavor complexity, add a wedge of citrus zest or even a sliced apple toward the end—not for pectin, but for aromatic depth.
Cool the finished jam completely before sealing to preserve optimal flavor and texture.
