This jam recipe has been tossed around my family for three generations and has never failed to work/turn out and is yummy no matter what we add to it! There are so many ways to change and add to it that any person in your family will love it. It also works well using strawberries and rhubarb together or any other berry you can think of instead of mulberries. The preserves may look runny or thin on the cupboard shelf, but once in the fridge they thicken up nicely. Enjoy!

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
20 mins
total:
50 mins
Servings:
45
Yield:
8 jars of preserves
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Ingredients

45
Original recipe yields 45 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.

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  • Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.

  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Cook's Notes:

For smoother preserves, run berries through a blender or food processor after boiling them instead of using potato masher.

This recipe can be changed out with any flavor of gelatin dessert as well as any fruit. Here are some examples from three generations of kitchens! Only process the following combinations if you want them smooth: 6 cups chopped rhubarb and strawberry gelatin; 3 cups each rhubarb and strawberries and strawberry gelatin; 6 cups chopped apples and orange or lemon gelatin; 6 cups halved and pitted cherries and cherry gelatin; 6 cups blackberries and strawberry or raspberry gelatin; 6 cups mandarin oranges and orange or lemon gelatin; 6 cups chopped watermelon rind and watermelon gelatin; 6 cups raspberries and raspberry gelatin; 3 cups each raspberries and blackberries and raspberry or strawberry gelatin; 2 cups each raspberries, blackberries, and strawberries and strawberry or raspberry gelatin; 6 cups sliced lemon and lemon or orange gelatin.

Nutrition Facts

28 calories; protein 0.4g 1% DV; carbohydrates 6.8g 2% DV; fat 0.1g; cholesterolmg; sodium 9.8mg. Full Nutrition

Reviews (15)

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Most helpful positive review

Rating: 5 stars
06/26/2013
Very quick and easy recipe to help use up some of the zillion mulberrys from my back yard! This is a little thin even after being in fridge but perfect for us as we like to add on ice cream or pancakes. I never boil jars to seal them for any of my canning. I simply put the hot lids on jars (the jars I have already individually warmed up by running under hot water) twist the lids on and done. They always seal nicely and have long shelf life. Thanks for the recipe! Read More
(10)

Most helpful critical review

Rating: 3 stars
05/06/2016
The taste is good, but not sweet. I found it to be a bit too thin. Maybe adding less water or more pectin could make it better. I pureed the berries after boiling them but still had many stems in the jelly. I am not sure how to get those little stems out. Overall, was fairly easy to make but a tad messy. Read More
(2)
20 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/26/2013
Very quick and easy recipe to help use up some of the zillion mulberrys from my back yard! This is a little thin even after being in fridge but perfect for us as we like to add on ice cream or pancakes. I never boil jars to seal them for any of my canning. I simply put the hot lids on jars (the jars I have already individually warmed up by running under hot water) twist the lids on and done. They always seal nicely and have long shelf life. Thanks for the recipe! Read More
(10)
Rating: 4 stars
06/24/2014
Good recipe. I used raspberry jello instead of strawberry and it was a good complement to the mulberries. I added extra pectin but it still came out a little too runny for my liking. Next time I would try doubling the amount of pectin. Read More
(4)
Rating: 5 stars
09/22/2018
I made recipe 1st time last year. I followed recipe to the T. It was delicious, but too loose /watery. I looked at other berry recipes and noticed most only use 1/2 cup of water, so I tried same recipe but cut water to only 1/2 cup. Came out perfectly! I will continue to use recipe with decreased water! I also used Rasberry jello,...love the taste with the Rasberry vs strawberry. Read More
(2)
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Rating: 5 stars
07/03/2018
Turned out perfectly! I read the comments ahead of time and decreased the water to 1 1/2 cups and then increased the sugar to 1 cup. It was not runny and was perfectly sweet. Thanks for sharing the recipe! Read More
(2)
Rating: 3 stars
05/06/2016
The taste is good, but not sweet. I found it to be a bit too thin. Maybe adding less water or more pectin could make it better. I pureed the berries after boiling them but still had many stems in the jelly. I am not sure how to get those little stems out. Overall, was fairly easy to make but a tad messy. Read More
(2)
Rating: 5 stars
08/08/2014
I have made this recipe twice now and it has turned out perfect both times. My first ever attempts at canning. My family loved the flavor! Read More
(2)
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Rating: 5 stars
06/28/2016
The recipe was very easy and the preserves came out great! I used the tip at the bottom and blended the mixture since my kids don't like chunks! As stated in the recipe at room temperature it seems thin but it firms up nicely once in the fridge! I will definitely be trying some of the other combinations mentioned at the bottom of the recipe! Read More
(1)
Rating: 5 stars
06/16/2017
This is my first time making mulberry jam so was excited to find such an easy recipe. I followed the recipe exactly as printed but only got 4 half pint jars out of it? Will need to figure that one out. Very tasty though. Read More
Rating: 3 stars
06/26/2019
I reduced water by 1/2 and this was still runny...did not set. It tastes good but didn t turn out as jam (for me). Also made (5) 1/2 pints not 6. I don t know if I did something wrong!! Read More