Mulberry Jam Recipe Without Pectin

Step 1

Place a small plate or bowl in the freezer. We’ll use this to check the consistency of the jam.

Step 2

Rinse mulberries well and cut the stems out.

Step 3

Use a shallow pan and put half of the mulberries in it. Sprinkle half of the sugar over these. Then add the remaining mulberries as the third layer and then sprinkle the remaining sugar over them.

Step 4

Let them sit for 4-5 hours if you have time. If you don’t want to wait that long, put the pan over the lowest heat and heat it until sugar dissolves and you see the mulberries release their juice, stirring occasionally. Bring the heat to medium high and let it simmer for  about 20 minutes.

Step 5

Add in lemon juice and cook for another 5 minutes.

Step 6

Now, you can check the consistency of the jam. To do this, remove the small bowl from the freezer. Drop some jam into it and refrigerate for a minute. Check if it is still too runny or has a jelly-like consistency. Your jam is ready if it has this right consistency.

Step 7

Transfer the jam into small (half-pint) jars, let it cool completely and then keep it in the fridge.