Mulberry jelly is a very easy, 3 ingredient jelly recipe that is perfect for any “newbie” jelly maker/canner!
Whats the difference between jam and jelly?
I honestly get this question all the time and I catch myself using the words interchangeably. They are not the same, however. Jam is prepared using mashed berries, so you have chunks of fruit in your spread. Jelly only uses the juice of your fruit for a smooth, even spread.
First off, you need mulberry juice! I showed you in this YouTube video on steam juicing mulberries how I get my juice for jelly but if you do not have a steam juicer (affiliate link) you can also get your juice another way!
How to juice mulberries, stove method (or any fruit):
- Prepare fruit, sort and take out any bugs/sticks/leaves/bad fruit
- Place prepared fruit in large stock pot
- Add enough water to stockpot so the fruit does not scorch- about 1/4 cup for every 4 cups of berries
- Bring to a gentle boil, stirring frequently
- Stir and crush berries until softened, about 5-10 minutes
- Line a colander with several layers of cheesecloth and place over a large bowl. Pour cooked berries into the colander and let the juice drip for at least 2 hours or overnight.
Freezing method:
For juicy berries, freezing the berry can break them down just like cooking. Freeze your berries for 24 hours, thaw and mash. Line a colander with several layers of cheesecloth and place over a large bowl. Pour mashed berries into the colander and let the juice drip for at least 2 hours or overnight.
Now you have your super healthy mulberry juice to make your jelly!
Here is my Can With Me video, making this mulberry jam!
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Mulberry Jelly
Ingredients
- 3 1/2 cups mulberry juice
- 4 cups sugar
- 1 packet powdered pectin 3.5 tablespoons
Instructions
- Wash and keep jars warm. Prepare lids and bands.
- Pre-measure sugar into medium bowl
- Pour juice into large stock pot. Add pectin and stir over medium high heat frequently until you reach a full rolling boil (boil that cannot be stirred down).
- Add pre-measured sugar all at once and stir continuously until you reach a full rolling boil again. Boil for one minute.
- Remove from heat and ladle into prepared jars to 1/4 inch headspace. Add lids and bands, tightening to fingertip tight.
- Place in canner and process 10 minutes.
More mulberry posts:
My mulberry jelly didn’t set, do you know how to fix it!
Have you already canned it? If so, you can use it as a topping (ice cream, pancakes etc). It’s hard to fix after all of the steps are completed. Sometimes it just happens- no matter if you followed the directions to a “T”. The pectin may have been old or wasn’t activated enough? Sorry it didn’t set up right but better luck next time!
What was your yield on this?
8 1/2 pints 🙂
How many cups of berries did it take to make 3-1/2 cups of juice. I rather do jam, but I dont want to pick the stems its a pain in the butt.
Thats the great thing about mulberries, no need to pick the stems!
Do I need a canner or can I use hot water
A pot large enough to cover the jars with 1 inch of water works for a canner 🙂 Otherwise you can refrigerate the jars, they just wont last as long.
Just wondering about adding lemon juice, your recipe doesn’t call for it.
I’ve noticed other recipes add it and your does not. Is there a difference?
Nope! Doesn’t need it 🙂
I totally thought this made 61/2 pints NOT 6 half pints. It clicked when I was washing jars that there is no way that 8 cups of jelly makes 6 pints 😅
Thank you for the recipe. First time making mulberry jelly.
Haha I’ve misread many recipes that way too 🙂 Glad you enjoyed it!