Easy Mulberry Jam

spoon filled with mulberry jam

Easy, low sugar mulberry jam with loads of fresh berry flavor.


Units Scale
  • 4 cups of mulberries, crushed
  • 1/4 cup lemon juice
  • 2 teaspoons calcium water (included with Pomona’s Pectin)
  • 1 cup sugar
  • 2 teaspoons Pomona’s Pectin powder


  1. Sterilize five 8-ounce jars, keep hot. Prep lids and rings. Fill water bath canner and bring to boil.
  2. In a small bowl, mix together sugar and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
  3. In a large, non-reactive pot, combine mulberries, lemon juice and the calcium water. Bring to a full boil.
  4. Add sugar-pectin mixture, stir mulberry jam vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
  5. Ladle mulberry jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Jam will last about three weeks once opened. Makes around 4-5 cups.


Keywords: mulberry jelly