From Claire K

Claire’s Ingredients

  • 500g fresh-picked, firm, ripe mulberries
  • 500g sugar
  • juice of 1/2 lemon

Claire’s Instructions

  1. Pull all the stems of the fruits and put them into a large saucepan.
  2. Heat it over medium heat and crush the berries to squish out the juice.
  3. Bring it to a boil then add the sugar and lemon juice.
  4. Reduce the heat and stir the mixture until the sugar dissolves.
  5. Bring it back up to the boil for a few minutes and then bottle and seal the jam.
  6. Store it in a cool, dark place and it should keep up to 2 years.

From Manu’s Menu

Manu’s Ingredients

  • 350 gms – 2 ½ cups mulberries cleaned
  • 300 – 1 ½ cups sugar
  • ½ tbsp lemon juice


  1. Mix the mulberries, lemon juice, and sugar in a pot.

  2. Cook, stirring, for about 20 to 30 minutes or until thick.

  3. While the jam is cooking, put a small plate in the freezer.

  4. After 20 minutes, when the jam appears like it is beginning to gel, put the fire off.

    Mulberry jam pic

  5. Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it some more and test it again until it’s ready.

  6. Store the jam in sterilised jars.