Mulberry Jam Recipe (With Lemon Juice and Sugar)
This mulberry jam recipe is a simple, small-batch style jam you can pull together with just a couple of staples. The mixture is simmered until it thickens, and lemon juice helps the set while keeping the flavor bright. Spoon it over toast, swirl it into yogurt, or use it as a quick dessert topping.
Ingredients
Ingredients
Step-by-Step Method
Get the sugar ready
Add the sugar to a wide, heavy-bottomed pot. If using, stir in the salt to keep the sweetness in check.
Simmer to thicken
Set over medium heat and stir occasionally until the sugar dissolves and the pot comes to a steady simmer. Once bubbling, cook for about 10–12 minutes; skim foam or add a tiny bit of butter to calm it.
Add lemon juice
Pour in the lemon juice and cook 2–3 minutes more. This helps the jam set up and keeps the flavor fresh.
Check the set and rest
Drop a little jam onto a chilled plate and wait 30 seconds; if it wrinkles slightly when pushed, you’re there. Remove from heat and let it sit for 5 minutes.
Jar and store
Spoon into clean, warm jars and close the lids. Once cooled to room temperature, store in the refrigerator.