How to Make Mulberry Jam - Just 3 Ingredients

[@Food-Language]

Welcome to the world of homemade mulberry jam! If you have any questions or want to share your jam-making experiences, feel free to leave a comment below. I'll be here to chat and support you throughout your delicious journey!

[@AmandaWigley-Smith]

This is awesome! This is the EXACT recipe I got from a Lebanese friend's aunt! I took off half for jam, and by cooking the batch further and straining out the fruit, I got mulberry syrup (sharab el-toot)!!

[@Food-Language]

Mulberry syrup sounds great! I can already imagine the dark sticky flavor, I'll definitely try it as soon as I get my hands on some mulberries. Thanks for the cool idea Amanda!

[@chrispatriot]

Beyond the recipe, the video is so perfectly done... Definitely loved watching this and cannot wait to get this great big bucket of mulberries turned into jam for family and friends... SUBSCRIBED! Thank you!

[@mark-ms5ol9cl9k]

Oh I love mulberries but I had no idea they could be made into jam... Yours looks awesome, not to runny, not too thick. I'll definitely give it a try, we have plenty of mulberries where I live and they are in season now. Btw loved your cherry jam recipe too, I'll try making it this weekend.

[@Food-Language]

Thank you for your nice comment (again)! Yes, the mulberries are often overlooked, but they make great jam. You'll be surprised how good it tastes, the aroma is just unexpectedly pleasant and it smells great. 10/10 would recommend.

[@markislivingdeliberately]

Wine too

[@sunflowercreator3152]

L12👍Looks so inviting n yummy😋😋🤝💐🙏

[@marcn8750]

Love it. Thanks and best wishes from Singapore 🇸🇬

[@Food-Language]

Thanks, best wishes to you as well!

[@lesliebeltran2329]

Thank you.. I just made a yummy Mulberry jam following ur video. ❤️ God bless.

[@Food-Language]

Wonderful! Thanks for letting me know, Leslie ♥

[@kb2vca]

I have a question. I see that the fruit you picked still has the small woody stems attached. When you begin to stir and heat the fruit with the jam, I can still see those stems. When the jam is ready to package, I see no signs of the stems. You make no mention of straining the fruit. How did you remove the stems? Thanks

[@Food-Language]

That's the neat part, you don't have remove them! During the cooking process, as you stir and the fruit breaks down, the stems do too. They get soft and absorb the color and the taste of the jam, and even if you find some that maintain the shape they have the same texture and taste as the rest of the jam. If you REALLY don't want the surviving stems to be there you could use a stick blender towards the end of the cook to break them down further, but it's not really necessary as you can see. Thanks for stopping by, Bernard!

[@lynneyluv]

I just asked this same question and now I’ve found my answer. Exactly what I thought. Thanks for asking. I’ll now put my bucket full on the gas 👍😊

[@Food-Language]

@@lynneyluv Let me know how it went!

[@moroccanfoodwithamina]

Wooow delicious 👍

[@elenamoscalenco2104]

Foarte frumos gustos și sănătos mulțumesc mult pentru receta 😢

[@fasttastyrecipes]

Mulberry jam looks perfect! Thanks for sharing this recipe ❤

[@dinnerforall7376]

This is delicous deluxe 👌

[@exploremylocalarea946]

I will try it

[@marianbalaz9195]

Dobre vizera vyborne do bielych jogurtov do palačiniek 👍👍👍👍👍👍👍👍👍ja sm dnes 2 /6 robil kompot tiež mňamka morusa je strom života ako datlova palma🌴🌴🌴🌴🌴

[@foodtarka1]

It's just mouth watering 😋😋😋

[@j-groovy5339]

was the lemon juice added after removing the mulberry pot off the heat?

[@Food-Language]

I add it towards the end, while the jam is still cooking.

[@lynneyluv]

What happens to the green stalks? Do they just cook down and just not noticeable anymore?

[@Food-Language]

Yes, exactly, they cook down and become one with the jam. You barely notice them, and only if you know what to look for.

[@MargJMJ36]

Does it have to be white sugar?

[@Food-Language]

Brown sugar works too.

[@MargJMJ36]

@@Food-Language what about raw?

[@Food-Language]

Raw sugar will also work.

[@MargJMJ36]

By the way, I love this video. So straight forward and clear. Thank you for sharing. But I only have raw sugar in my pantry. S

[@Food-Language]

@@MargJMJ36 Thanks ♥

[@Tyler.tackle]

How long does it last?

[@Food-Language]

If stored properly (poured hot into a sterilized jar and tightly sealed) it can last for about 1 year! Store in a dark, preferably cool place, no need to store it into the fridge. It's always a good idea to check for mold or off smells before consuming though. It's unlikely for it to go bad, but it never hurts to double check.

[@Tyler.tackle]

@@Food-Language thanks!

[@h.mhasni1810]

Would you tell how to make apricot jam

[@Food-Language]

The process is exactly the same. Same fruit to sugar ratio (by weight), same process. Just remove the pits, add the sugar and simmer until the consistency is right. I will make a video of it when apricots come into season here.

[@Mahiya134]

How long it will stay fresh?

[@Food-Language]

You can store it for up to a year in a cool, dark place if the jars are unopened and properly sealed. Once opened, you should refrigerate the jam and consume it within a month.

[@evahowe8078]

I tried your recipe, and I really loved it! I will be using it again and again! Thank you! 😊❤

[@Food-Language]

Thank you for trying it! ♥

[@ommjayvadepalli8725]

How long will it take before going bad

[@Food-Language]

If correctly sealed 1 year or more.

[@krisgangwer3796]

What did you do with all of the stems?

[@Food-Language]

Nothing, as the jam cooks they soften and become part of it. Some people remove them, but I find it unnecessary, since you don't even see them in the final product.

[@SrinivasAthimamula]

Howmany days we can store this jam

[@Food-Language]

It stores exceptionally well. If the jar and lid are properly sterilized and the jam is poured in while still hot, it will store for up to a year, even outside the fridge. Keep in a dark, cool place. Once opened, store in the fridge.

[@dianadewi8797]

Can i put lime juice instead of lemon juice?

[@Food-Language]

Yes, absolutely. Lime juice has similar properties to lemon juice and will help preserve and thicken your jam.

[@alvinramos6329]

How long it last

[@Food-Language]

A year or more, it you do everything right.

[@nehasharma-jr3xu]

For how much time it can use??

[@Food-Language]

If the jar is properly sterilized and sealed, it will keep for up to one year. Store in a dark, cool place and keep in the fridge after opening.

[@DapurAuntyOny]

Well prepared good presentation Delicious tasty and healthy thank you very much for the recipe 🌿⭐🌿wish you a great weekend ⭐

[@isikocht1239]

So yummy 😋😋

[@evahowe8078]

I want to ty the recipe, could you tell me how much sugar to 1 cup off mulberries?. I can't weigh my berries. The recipe looks so easy. I have mulberry and I want to make this jam. Thank You for sharing this!

[@Food-Language]

Hi! For one cup of mulberries you would need about ⅓ cup of sugar. Or to make it easier, 1 cup of sugar for 3 cups of mulberries. Thanks for trying my recipe and let me know how it goes! ♥

[@evahowe8078]

@@Food-Language Thank you very much for getting back to me! Yes, I will let you know! 😉

[@arcitejack]

Wait what happened to the green stems ?

[@Food-Language]

They are still there, but as they cook, they soften and become the same color as the rest of the jam. Some people remove them, but I find it unnecessary.

[@Mark-ks9jj]

You get a much more pleasant mulberry jam by cooking down the fruit first, stick blending it to release the stems & seeds. STRAINING the hot liquid THEN adding the sugar & citric acid and simmering to set point.

[@Food-Language]

Is it weird that I like the seeds in jams? It's hard to explain, but I like the crunchiness of the mulberry seeds in the jam, they even get a kind of toastiness when the jam is done. Same with fig jam, I love the texture with the seeds. But if you want a smoother jam then absolutely, what you suggest will give you exactly that. Thanks for the advice!

[@Mark-ks9jj]

@@Food-Language Hahaha yeah I dont they get stuck in between my teeth, hence the straining out, plus not great texture in topping sauces as well. To each there own.

[@sampathkularathna3328]

Thank you for the receipt. I got mine over cooked when trying to get the consistency as in yours. 😢

[@mbaksrihokyberkah3458]

Like video ❤️

[@kolosapatawaran2025]

Is it possible to make a jam using a fermented mulberry with chia seeds

[@Food-Language]

I have never tried fermented mulberries, I guess it would be possible, but you will need to adjust the amount of sugar and lemon juice, since the fermentation process already adds sweetness and acidity to the fruit

[@poojavarada]

Is there an alternative to sugar?

[@Food-Language]

The sugar acts as a preservative and thickener. Without it the shelf life of the jam would be very short. If you want to use alternative sweeteners in your jam (like maple syrup or honey), you should store it in the refrigerator or freezer to extend its shelf life.

[@joyv.689]

Im new in this I have like 10 mulberry trees , arent we supposed to take the green stem off? 😅

[@Food-Language]

Hi! I envy your 10 mulberry trees! Some people remove the stems, but I find that unnecessary. As they cook, they soften and become the same color as the jam, so it's hard to tell them apart from the rest of the jam. You can remove them if you want, but it takes a lot of time and I don't think it makes much difference to the end result (if you do, wear gloves, otherwise you'll have purple hands for a week 😅). Thanks for watching ♥

[@lizettebarrett9967]

How much sugar , and lemon do I put for4 cups of of mulberries..

[@Food-Language]

Hi Lizette. The fruit to sugar ratio is by weight, so for 4 cups of mulberries you will need 1 ⅓ cups of sugar. As for the lemon you'd need half a lemon for your quantity. Happy jam making! Let me know how it went.

[@florawillis1384]

2 cups sugar to 1 cup mulberries, this recipe. 2 to 4 tbsp lemon juice.

[@arnelzablan1498]

Is it okay if i reduce the sugar,? ​@@Food-Language

[@servantofjesus3004]

Can you share your recipe please?

[@ziintle]

I have lemon juice. How much lemon juice equals the juice of one lemon?

[@Food-Language]

I'd say 2-3 tablespoons

[@Shainaemerioles]

gawako yan

[@susansusansusan7764]

I just cook this morning..i think i over cooked a little bit hard my mulberry jam😊

[@Food-Language]

If it still tastes good you could add a little water and cook for a few minutes to loosen it up

[@j7ndominica051]

Very uncommon berries. I think I've seen a tree with these only once. They fall down to the ground easily. Shouldn't the stems be removed?

[@Food-Language]

I don't remove the stems. As they cook, they become soft and the same color as the rest of the jam. It's hard to find the stems in the jam even if you look for them. Feel free to remove them, I find it unnecessary. Where I live there are mulberry trees everywhere, even wild ones, and you can gather as much as you want. The only downside is the purple fingers you'll have for a week 😅

[@neelamverma282]

Close the lid after it cool down ?

[@Food-Language]

No, if you want the jam to last long you need to close it while it's boiling hot.

[@Hsp44]

@@Food-Languagebut how does it make a difference?

[@Food-Language]

Closing the lid on a jam jar while the jam is still hot helps to create a vacuum seal as the jam cools. This seal prevents air from getting in and helps preserve the jam, preventing mold and spoilage. If you're eating it right away or in the next few days, then this is less important, but if you want it to store for a long time, this is the only way.

[@NayabsKitchen]

Definitely delicious and tasty well prepared good presentation thanks for sharing stay safe stay connected pin 📍📍 me

[@bastionwolfhart634]

PLEASE HELP! WHY is it that i followed these instructions to the letter, and after it's cooled, it is hard as a rock and completely inedible? I followed the 2-1 ratio, using 4 cups of mulberries and 2 cups of sugar.

[@Food-Language]

Hi! Sorry to hear that, you measured the ingredients by volume, 1 cup of mulberries is around 5 oz (140 grams), while 1 cup of sugar is 7 oz (200 grams). The ratio should be by weight, so in this case for 4 cups of sugar you should use 1.4 cups of sugar. Also your mulberries could have a lower water content, do they feel firm and dry? I would suggest reducing the sugar and if they are drier try cooking them for a shorter time. Just mix from time to time and stop when the consistency is slightly thinner than your target (it thickens when it cools down).

[@arnelzablan1498]

Usually how many minutes of cooking?

[@lizettebarrett9967]

How many cups of Mulberry do you recommend and how much sugar and lemon juice thank you

[@DROGYAAN_PUSHER]

CAN WE PUT IN PLASTIC JARS?

[@Food-Language]

I wouldn't recommend plastic jars for this, the jam needs to be as hot as possible when you put it in the jar, and plastic doesn't handle heat well. But if you want to eat the jam in a short time, then yes, just let it cool down, put it in the jar and store it in the fridge for several days. For longer storage you need sterilized glass jars.

[@MissReiJiD]

i just watched your video while cooking some mullberries. theyre not that fresh because it was from the province to the city where we are now. so theyre a bit still even while putting too much sugar.whats the solution?

[@jeladsnikpoh1289]

Home cooking and canning...Perfect opportunity to NOT poison with chemicals and feed cancer by adding tons of SUGAR! Otherwise, recipe sounds perfect. 😅