Mulberry Preserves Recipe -
Mulberry Preserves Recipe
  • READY IN 50 mins

Mulberry Preserves

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 jars of preserves Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    50 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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  • 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.

Reviews More Reviews

Jun 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!

Jun 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.


5 Ratings

Jun 20, 2015

I was intrigued by the whole jello concept to this recipe. I had picked/shook far too many mulberries & had already cooked them down. I had already made plain Mulberry jelly & Mulberry Orange Rosemary Jam (soo good) & I still had about one batch of cooked mulberries left. I NEVER use commercial pectins in my jams, so here is my version: 4c. Cooked, cleaned, picked through & mashed mulberries & juice (do not need to destem) 1c. Orange juice (any will do, I happened to have Orange Mango on hand) 1c. White Sugar 1c. Brown Sugar 1pkg. Instant orange jello 1tsp Cinnamon 1/2 tsp Nutmeg 1/2 tsp Madagascar Vanilla (if using reg, I would increase up to 1tsp, depending on tastes) Directions: 1. Mix mulberries, 1/2 cup of Orange juice, sugars, Cinnamon & nutmeg in large non-reactive pan & bring to a boil. Lower heat & simmer for 20-30 min till mixture starts to get that dark syrupy look to it (not quite to jellying point). Remember, no pectin, so this calls for patience. Personally, I don't stand over & stir constantly. Make sure your fire isn't too hot, grab your computer, browse Pinterest, sip some fresh Mint Tea (it IS hot in the kitchen & you ARE the homemaking goddess stirring up deliciousness for your family!!) & stir ocassionally. 2. Mix together rest of OJ (1/2c for the math deficient like my bestie) & jell0, then add to mulberry mixture. Bring back to a boil & boil for a minute or so. 3. Remove from heat, add vanilla & stir. 4. Pack & process in jars as usual. 5. Enjoy!

Aug 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!


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  • Calories
  • 28 kcal
  • 1%
  • Carbohydrates
  • 6.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 10 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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