Easy Freezer Mulberry Jam


Easy Freezer Mulberry Jam is made with fresh or frozen mulberries, sugar, lemon juice and liquid pectin. A delicious jam you don’t usually see in the stores. The mulberry trees grow wild in our yard and picking them can be done by hand or by placing a sheet of plastic under a branch and shaking the branch so the berries fall onto the plastic. Homemade freezer jams are so easy and cheap to make and you can’t beat the flavor.




I opted for picking them by hand because

I only needed 4 cups to make my jam.

Mulberries stain horribly as you can see.






Rinse the mulberries gently with cold water

and drain. Yes I leave the little green stem on.

If it bothers you to eat it you can take it off.



Place the mulberries, sugar and lemon

juice into a large stainless steel pot or

enameled cast iron pot. Do not use

aluminum or non-enameled cast iron.



Stir mixture constantly over high heat.



As it heats up the sugar will start to dissolve.



Bring to a full boil stirring constantly.



Once the sugar is completely dissolved, and

it is boiling, add and stir in the liquid pectin.



Boil for 1 minute stirring constantly.

Remove from the heat and skim off any foam.



Ladle into small freezer containers leaving

1/2″ headspace for freezing. I put mine into

the refrigerator for about 15 minutes,

uncovered, to cool and set. The seeds

will come to the top. I cover it and 

freeze it for up to one year.



Use it on toast, with a peanut butter sandwich,

over ice cream or however you enjoy it best.


Easy Freezer Mulberry Jam




  • 4-5 cups fresh or frozen mulberries (I leave the green stem on but feel free to remove it if you want)
  • 6 cups granulated sugar
  • 1/2 cup lemon juice
  • 1 pouch liquid pectin


  1. Rinse the mulberries gently with cold water.
  2. Place the mulberries, sugar and lemon juice into a stainless steel or enameled cast iron pot. (You must use a non reactive pot)
  3. Stir the mixture constantly over high heat until combined and the sugar dissolves.
  4. Continue to stir constantly and cook until the mixture comes to a full boil and the sugar is completely dissolved.
  5. Add the liquid pectin and boil for 1 minute stirring constantly.
  6. Remove from the heat and skim off any foam.
  7. Let cool a few minutes then ladle into freezer containers leaving about 1/2″ headspace.
  8. Place into the refrigerator, uncovered, to cool for about 15 minutes.
  9. Cover and freeze for up to one year.
  10. Serve with toast, peanut butter sandwich, over ice cream or whatever is your favorite way.


Categories: Fruit, Jelly/Jam


  1. reminds me of childhood days when I tasted mulberry…. 🙂 Thank you Diane..am looking forward to making this..!

  2. Question for the expert: would this recipe work for currants? I have a ton of currants in the freezer that were picked last year. I never got around to making the jam.

  3. This looks wonderful! Funnily I didn’t even know what a mulberry was a week ago. Then the hubby found a few growing in our yard (nowhere near enough to make jam) and then your blog post. 🙂 Your hands looks nicely stained from the hard work of jamming. Enjoy!

  4. We have mulberries growing in the Park – the two ladies have already been picking them right off the bush! Maybe I ought to share this recipe with them.

    • They are different from any other berry and grow wild on trees in my yard. If you ever get the chance to try them do. I think they don’t get the recognition because it’s hard to get that tiny green stem off. We have always just eaten it with the berry.

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