Mulberries are the unsung heroes of early summer. Their deep, wine-like flavor is a fleeting treat, staining fingers and delighting taste buds for just a few short weeks. Unlike sturdier berries, mulberries have an incredibly short shelf life. They can go from perfectly ripe to sadly mushy in just a day or two. Therefore, knowing how to preserve them is essential for anyone lucky enough to have access to a mulberry tree. This guide will walk you through everything, from harvesting your bounty to stocking your pantry with delicious jams, jellies, and syrups.
Why Preserve Mulberries? The Fleeting Joy of a Summer Delicacy
The primary reason to preserve mulberries is simple: they don’t last. Their delicate nature means they bruise easily and spoil quickly. In fact, you’ll rarely find them in grocery stores for this very reason. Preserving them, however, allows you to capture their unique, sweet-tart flavor. Consequently, you can enjoy the taste of a sun-drenched summer day in the middle of winter. Whether you’re making a classic jam for your morning toast or a vibrant syrup for cocktails, preservation transforms this transient fruit into a year-round pantry staple.
Step 1: Harvesting and Preparing Your Mulberry Bounty
Before you can start preserving, you need to gather your fruit. Proper harvesting and preparation are the first crucial steps toward delicious and long-lasting mulberry creations.
The Best Techniques for Harvesting Mulberries (Shake & Gather!)
Forget picking mulberries one by one. The most efficient and effective method is the “shake and gather” technique. Ripe mulberries detach from the branch with the slightest touch. For this reason, you can easily harvest a large quantity in a short amount of time.
- Prepare the Ground: Lay a clean, old sheet, tarp, or tablecloth under the branches of the mulberry tree.
- Shake Gently: Grab a sturdy branch and give it a gentle but firm shake. You will immediately hear a satisfying patter as ripe berries rain down onto your sheet.
- Gather Your Bounty: Carefully gather the corners of the sheet to collect all the fallen berries in the center.
This method ensures you only get the ripest berries, leaving the under-ripe ones on the tree to mature for your next harvest.
How to Properly Clean and Prep Mulberries for Preserving
Once you have your haul, it’s time to prep. This stage is important for ensuring your final product is free of debris.
- Initial Sorting: Gently pour your mulberries into a large bowl or a clean sink. Pick out any leaves, twigs, and unripe (white or green) berries. Don’t worry about the small green stems just yet.
- Gentle Rinsing: Fill the bowl or sink with cool water. Swish the berries around gently with your hands. The berries will float while much of the debris sinks. Skim the berries off the top with a slotted spoon or strainer.
- De-stemming (Optional but Recommended): For the best texture in jams and pies, it’s a good idea to remove the small green stems. While edible, they can be a bit chewy. This can be tedious, but many people find it’s worth the effort. Simply pinch or snip them off with small scissors. For jellies and syrups, however, you can leave the stems on, as you will be straining them out later.
- Final Rinse and Dry: Give the de-stemmed berries one last quick rinse and spread them on a towel to air dry briefly before using.
The Science of a Perfect Set: Understanding Pectin and Acidity in Mulberries
Have you ever made a jam that turned out more like a sauce? The culprit is likely an imbalance of pectin and acid. Understanding this science is the key to a perfect set every time.
Why Mulberries Need Pectin and Acid for Jams and Jellies
For a jam or jelly to gel, three things must be present in the right proportions: pectin, acid, and sugar.
- Pectin: This is a naturally occurring fiber found in fruits. When heated with sugar and acid, it forms a mesh-like network that traps liquid, creating the gel structure of jam and jelly.
- Acid: Acidity (like lemon juice) is crucial because it helps extract the pectin from the fruit and allows the pectin network to form correctly.
- Sugar: Sugar not only adds sweetness and acts as a preservative but also attracts water molecules, which helps the pectin network firm up.
Unfortunately, mulberries are naturally low in both pectin and acid. Consequently, if you simply cook them with sugar, you’ll likely end up with a delicious but runny syrup. To achieve a proper gel, you need to add both pectin and acid.
Easy Homemade Mulberry Jam Recipe (With Pectin)
This recipe uses commercial pectin for a reliable, perfectly set jam every time. It’s a fantastic starting point for any beginner.
Ingredients and Step-by-Step Instructions for a Reliable Jam
Capture the sweet essence of summer with this vibrant, easy-to-make mulberry jam. Bursting with the natural flavor of sun-ripened berries and perfectly set with pectin, it’s a delightful spread for toast, scones, or a spoonful straight from the jar.
Ingredients
Instructions
Yields: About 6 half-pint (8 oz) jars
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients:
- 5 cups crushed mulberries (about 2.5 pounds of whole berries)
- 1/4 cup fresh lemon juice (essential for acidity)
- 1 box (1.75 oz) regular powdered pectin (like Sure-Jell)
- 7 cups granulated sugar
Instructions:
- Prepare Jars: Wash your canning jars, lids, and rings in hot, soapy water. To sterilize, place the jars in a water bath canner, cover with water, and bring to a boil for 10 minutes. Keep jars hot until ready to use.
- Combine Ingredients: In a large, heavy-bottomed pot or Dutch oven, combine the crushed mulberries and lemon juice. Gradually whisk in the powdered pectin until it’s fully dissolved.
- Bring to a Boil: Place the pot over high heat and bring the mixture to a full, rolling boil that cannot be stirred down. Stir constantly to prevent scorching.
- Add Sugar: Add all 7 cups of sugar at once. Continue stirring until the sugar is completely dissolved.
- Second Boil: Return the mixture to a full, rolling boil. Boil exactly for 1 minute, stirring constantly.
- Skim and Fill: Remove the pot from the heat. Skim off any foam from the surface with a metal spoon.
- Jar the Jam: Carefully ladle the hot jam into your prepared hot jars, leaving 1/4 inch of headspace. Wipe the jar rims clean, place the lids on, and screw on the rings until fingertip tight.
- Process: Process the filled jars in a water bath canner for 10 minutes (adjusting for altitude).
A Variation: Low Sugar Mulberry Jam for Canning
If you prefer a less sweet jam, you must use a special pectin formulated for low or no-sugar recipes. Do not simply reduce the sugar in the recipe above, as it will fail to set. Follow the instructions on the low-sugar pectin package, which will typically call for significantly less sugar. For instance, you might use 5 cups of crushed mulberries, 1/4 cup lemon juice, 1 box of low-sugar pectin, and around 3-4 cups of sugar.
How to Make Mulberry Jelly Without Added Pectin
For the purists out there, making jelly without commercial pectin is entirely possible. The trick is to use nature’s own pectin sources.
Using Nature’s Pectin for a Natural, Flavorful Jelly
This method relies on combining mulberries with a fruit high in natural pectin, like tart green apples. Alternatively, you can use a mix of ripe and under-ripe mulberries, as under-ripe fruit contains more pectin.
Taste the pure essence of summer with this vibrant mulberry jelly. Crafted without a speck of added pectin, its natural set and rich, fruity flavor shine through, bringing the simple joy of orchard-fresh berries to your table.
Ingredients
- 4-6 cups fresh, ripe mulberries (approximately 2 lbs / 1 kg)
- 1/2 cup water
- Granulated sugar (approximately 3/4 cup per 1 cup strained mulberry juice)
- 1-2 tablespoons fresh lemon juice (optional, but highly recommended for natural pectin activation and brightness)
Instructions
1. Prepare Mulberries: Gently wash mulberries and remove any stems or leaves. Discard any unripe or spoiled berries.
2. Extract Juice: Place the washed mulberries and 1/2 cup water into a large, non-reactive pot or Dutch oven. Bring to a boil over medium-high heat, then reduce heat and simmer, mashing the berries with a potato masher or spoon, for 15-20 minutes, or until berries are soft and have released their juice.
3. Strain Juice: Place a jelly bag, several layers of cheesecloth, or a clean kitchen towel into a colander set over a large bowl. Carefully pour the cooked mulberry mixture into the bag/cloth. Allow the juice to drip naturally for at least 2-4 hours, or preferably overnight, without squeezing. Squeezing can make the jelly cloudy. You should yield approximately 3-4 cups of pure mulberry juice.
4. Measure Juice and Sugar: Measure the strained mulberry juice. For every 1 cup of juice, measure out 3/4 cup of granulated sugar. This ratio can be adjusted slightly based on the sweetness of your berries and desired set, but 3/4:1 is a good starting point for no-pectin jelly.
5. Prepare Jars: Sterilize canning jars and lids according to manufacturer’s instructions. Keep them hot.
6. Cook Jelly: Pour the measured mulberry juice into a large, heavy-bottomed non-reactive pot. Add the measured sugar and lemon juice (if using). Stir constantly over medium heat until the sugar is completely dissolved.
7. Bring to a Boil: Increase heat to medium-high and bring the mixture to a vigorous, rolling boil that cannot be stirred down.
8. Skim and Boil: Skim off any foam that rises to the surface with a metal spoon. Continue to boil rapidly, stirring occasionally to prevent scorching, until the jelly reaches its setting point. This can take 15-25 minutes or more, depending on the volume and heat.
9. Test for Set:
Cold Plate Test: Place a small plate in the freezer before you start cooking. Drop a teaspoon of hot jelly onto the cold plate. Wait 30 seconds, then push the jelly with your finger. If it wrinkles, it’s ready.
Temperature Test: Use a candy thermometer. The jelly is set when it reaches 220°F (104°C) at sea level (adjust for altitude).
10. Fill Jars: Once the jelly has reached its setting point, remove it from the heat. Skim off any remaining foam. Carefully ladle the hot jelly into the hot, sterilized jars, leaving 1/4 inch headspace.¨C16C11. Seal Jars: Wipe jar rims clean with a damp cloth. Center lids on jars and screw bands on until fingertip-tight.¨C17C12. Process (Optional for shelf-stability): Place filled jars into a boiling water canner. Ensure jars are covered by at least 1-2 inches of water. Bring to a rolling boil and process pint jars for 10 minutes (adjust for altitude). Turn off heat, remove canner lid, and let jars stand for 5 minutes before carefully removing them to a wire rack to cool completely for 12-24 hours. Do not disturb during this time.¨C18C13. Check Seals and Store: After cooling, check jar seals. Lids should be concave and not flex when pressed. Jars that did not seal should be refrigerated and consumed within 3 weeks. Properly sealed jars can be stored in a cool, dark place for up to 1 year.
Ingredients:
- 8 cups mulberries (a mix of ripe and under-ripe is great)
- 2 tart green apples, cored and chopped (do not peel)
- 1/2 cup fresh lemon juice
- 4-5 cups granulated sugar (adjust to taste)
- 2 cups water
Instructions:
- Cook the Fruit: In a large pot, combine the mulberries, chopped apples, lemon juice, and water. Bring to a boil, then reduce heat and simmer for 25-30 minutes, mashing the fruit occasionally, until very soft.
- Strain for Juice: Pour the cooked fruit mixture into a jelly bag or a colander lined with several layers of cheesecloth set over a large bowl. Let the juice drip through undisturbed for several hours or overnight. Do not squeeze the bag, as this will result in cloudy jelly.
- Measure and Cook: Measure the collected juice. For every 1 cup of juice, add 3/4 to 1 cup of sugar. Pour the juice and sugar into a clean pot.
- Boil to Gel Stage: Bring the mixture to a rolling boil over high heat, stirring to dissolve the sugar. Continue to boil, stirring occasionally, until the jelly reaches its setting point (220°F or 104°C on a candy thermometer).
- Jar and Process: Skim any foam, ladle the hot jelly into sterilized jars leaving 1/4 inch headspace, and process in a water bath canner for 10 minutes.
How to Make Mulberry Syrup for Desserts and Drinks
Mulberry syrup is perhaps the easiest and most versatile preserve you can make. It’s perfect for pancakes, ice cream, cocktails, and homemade sodas.
A Simple Recipe for a Versatile, Vibrant Syrup
Capture the sweet essence of summer with this effortlessly simple mulberry syrup. Perfect for pancakes, drinks, or drizzling over desserts, it’s a taste of sunshine in a jar.
Ingredients
- 4 cups fresh, ripe mulberries (washed and destemmed)
- 1.5 cups water
- 1 cup granulated sugar (adjust to taste, depending on mulberry sweetness)
- 1 tablespoon fresh lemon juice (optional, for brightness and preservation)
Instructions
- Combine the washed mulberries, water, and sugar in a medium-sized heavy-bottomed saucepan.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Once boiling, reduce the heat to low and let it simmer gently for 15-20 minutes, or until the mulberries have softened significantly and released their juices. Use a potato masher or the back of a spoon to gently crush the berries against the side of the pot to extract more flavor.
- Remove the saucepan from the heat. Carefully pour the mixture through a fine-mesh sieve or a colander lined with cheesecloth into a clean bowl. Press down on the solids with a spoon to extract as much liquid as possible. Discard the berry solids (or save them for compost/another use like a quick jam).
- Return the strained liquid to the clean saucepan. Add the fresh lemon juice, if using.
- Bring the syrup back to a gentle simmer over medium-low heat. Cook for another 10-20 minutes, stirring occasionally, until the syrup thickens to your desired consistency. It should coat the back of a spoon. Remember it will thicken more as it cools.
- Carefully pour the hot syrup into clean, sterilized bottles or jars.
- Allow the syrup to cool completely to room temperature before sealing and storing.
- Store in the refrigerator for up to 2-3 weeks, or process in a hot water bath for longer shelf life (refer to canning guidelines for proper sterilization and processing times).
Ingredients:
- 4 cups mulberries
- 1 cup water
- 1 cup granulated sugar (or more, to taste)
- 2 tablespoons lemon juice
Instructions:
- Simmer Fruit: In a saucepan, combine the mulberries, water, and lemon juice. Bring to a simmer over medium heat and cook for about 15-20 minutes, until the berries have broken down.
- Strain: Pour the mixture through a fine-mesh sieve into a bowl, pressing on the solids with the back of a spoon to extract as much juice as possible. Discard the solids.
- Add Sugar and Finish: Return the juice to the saucepan. Add the sugar and stir over medium heat until it has completely dissolved. Bring the syrup to a gentle simmer for 2-3 minutes.
- Bottle: Pour the hot syrup into a clean, sterilized bottle or jar. Let it cool, then store it in the refrigerator for up to a month. For longer storage, you can process it in a water bath canner for 10 minutes.
Creative Ideas: How to Use Your Homemade Mulberry Syrup
Your delicious syrup is ready. Now what? Here are a few ideas to get you started:
- Breakfast Hero: Drizzle over pancakes, waffles, yogurt, or oatmeal.
- Refreshing Drinks: Mix with sparkling water for a homemade soda, or add it to iced tea.
- Cocktail Crafting: Use it in a Mulberry Mojito, a Mulberry Margarita, or a sophisticated gin cocktail.
- Dessert Topping: Pour over vanilla ice cream, cheesecake, or panna cotta.
- Savory Glaze: It can also be used as a glaze for pork or duck.
Beyond Jams & Jellies: More Ways to Preserve Mulberries for Winter
Don’t stop at spreads and syrups! There are many other wonderful ways to keep your mulberry harvest ready for the cold months.
Water Bath Canning Mulberry Preserves: A Complete How-To
Water bath canning is a safe method for preserving high-acid foods like jams, jellies, and most fruit.
- Prepare Canner: Place a rack in the bottom of a large stockpot or water bath canner. Fill it halfway with water.
- Heat Water & Jars: Place your filled, sealed jars on the rack. Add more hot water if needed to ensure the jars are covered by at least 1-2 inches of water.
- Boil: Cover the canner and bring the water to a rolling boil.
- Process: Start your timer once the water is boiling. Processing times vary by recipe (typically 10-15 minutes for jams and jellies).
- Cool: Turn off the heat, remove the lid, and let the jars sit in the hot water for 5 minutes before removing them with a jar lifter. Place them on a towel on the counter, leaving space between them. Let them cool, undisturbed, for 12-24 hours. You should hear a “ping” sound as each jar seals.
Canning Whole Mulberries in Light Syrup
Preserving whole mulberries is a wonderful way to have them ready for pies, cobblers, or spooning over ice cream.
- Make Syrup: Create a light syrup by heating 1 part sugar to 3 parts water until the sugar dissolves.
- Pack Jars: Gently pack clean mulberries into hot, sterilized canning jars.
- Fill and Process: Pour the hot syrup over the berries, leaving 1/2 inch of headspace. Remove air bubbles, wipe rims, and seal. Process in a water bath canner for 15 minutes (for pints).
Quick & Easy: Freezing Mulberries for Long-Term Storage
Freezing is the simplest preservation method and perfectly retains the fruit’s fresh flavor.
- Prep Berries: Gently wash and de-stem your mulberries. Pat them completely dry.
- Flash Freeze: Spread the berries in a single layer on a baking sheet lined with parchment paper.
- Freeze Solid: Place the baking sheet in the freezer for a few hours, or until the berries are frozen solid.
- Bag and Store: Transfer the frozen berries to a zip-top freezer bag or airtight container. Remove as much air as possible. They will keep for up to a year.
Bonus Recipe: Mulberry Fruit Leather in a Dehydrator
Fruit leather is a healthy, delicious, and portable snack that kids and adults love.
Capture the sweet, tart essence of summer mulberries in a chewy, portable snack. This vibrant fruit leather is a delightful way to preserve the season’s bounty, offering a burst of fruity flavor with every bite.
Ingredients
Instructions
- Create a Puree: Blend 4 cups of fresh or frozen mulberries with 2 tablespoons of lemon juice and 2-4 tablespoons of honey or maple syrup (to taste) until completely smooth.
- Spread the Puree: Lightly oil a dehydrator fruit leather tray or line a standard tray with parchment paper. Pour the puree onto the tray and spread it evenly to about 1/8 inch thickness.
- Dehydrate: Set your dehydrator to 135°F (57°C) and dry for 6-12 hours. The leather is done when it’s no longer sticky to the touch.
- Store: Let it cool completely, then roll it up in parchment paper and cut it into strips with scissors. Store in an airtight container.
Common Questions and Troubleshooting
Even seasoned canners run into issues sometimes. Here are answers to some common mulberry preservation questions.
Why Didn’t My Jam Set? (And How to Fix It)
This is the most common jam-making problem. The usual suspects are:
Not enough pectin or acid: Mulberries need help in this department. Did you add lemon juice and pectin?
Incorrect measurements: Canning is a science. Be precise with your fruit, sugar, and pectin ratios.
* Not boiling long enough: You must achieve a full, rolling boil that cannot be stirred down.
How to Fix It: You can re-cook the jam. Pour the unset jam back into a pot. For every 4 cups of jam, mix 1/4 cup sugar with 1 tablespoon of powdered pectin. Stir this into the jam, bring it to a hard boil, and boil for exactly 1 minute. Re-jar and process as usual.
Safe Storage Practices for Canned Goods
- Check the Seal: Before storing, check that every jar has sealed. The lid should be concave (curved down) and should not flex when pressed.
- Label and Date: Always label your jars with the contents and the date they were made.
- Store Properly: Keep your canned goods in a cool, dark, and dry place like a pantry or cupboard. They are best used within one year for optimal quality.
Can I Use Frozen Mulberries for These Recipes?
Absolutely! This is one of the best things about freezing your harvest. You can use frozen mulberries in any of these recipes. Simply thaw them first and use them, including any juice that is released during thawing. The measurements will be the same as for fresh berries.
Enjoying the Taste of Summer All Year Long
From the simple shake of a branch to the satisfying “ping” of a sealing jar, preserving mulberries is a rewarding process. It connects you to the seasons and fills your pantry with treasures. Now, when the snow is falling, you can open a jar of deep purple jam and spread a little bit of summer sunshine on your toast. Happy preserving