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Delicious Mulberry Jam with Vanilla

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A quick and easy homemade mulberry jam infused with creamy vanilla, perfect for spreading on toast, biscuits, or yogurt. This jam balances sweet-tart mulberries with a subtle vanilla warmth for a memorable treat.

Ingredients

Scale
  • 4 cups (600g) fresh or frozen mulberries
  • 1 ½ cups (300g) granulated sugar
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 whole vanilla bean, split and scraped, or 1 teaspoon pure vanilla extract
  • ½ cup (120ml) water

Instructions

  1. Rinse 4 cups (600g) of fresh or frozen mulberries gently under cold water. Drain well and set aside. If using frozen berries, no need to thaw fully—just give them a quick rinse.
  2. In a heavy-bottomed saucepan, combine mulberries, 1 ½ cups (300g) granulated sugar, ½ cup (120ml) water, and the seeds scraped from 1 vanilla bean pod or 1 teaspoon vanilla extract. Toss the vanilla bean pod in for extra flavor infusion if using.
  3. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Once boiling, reduce to a simmer and cook uncovered for 30-40 minutes, stirring frequently to prevent sticking. The berries will break down and the mixture will thicken.
  4. Stir in 2 tablespoons (30ml) fresh lemon juice halfway through cooking to brighten flavor and help the jam set.
  5. Test for doneness by placing a small spoonful on a chilled plate and tilting it. If it wrinkles and doesn’t run immediately, the jam is ready. If not, continue simmering a few more minutes and test again.
  6. Optional: For a smoother texture, press the jam through a fine-mesh sieve or food mill to remove seeds and skins.
  7. Remove the vanilla bean pod if used. Carefully ladle the hot jam into sterilized glass jars, leaving about ¼ inch (0.6 cm) headspace. Seal with lids while still warm.
  8. Let jars cool completely at room temperature, then refrigerate. Use within 3 weeks or freeze for longer storage.

Notes

Stir often during simmering to prevent scorching and ensure even thickening. Use ripe mulberries for best flavor and natural pectin. The cold plate test is essential to check jam set. Vanilla bean adds richer aroma and specks, but extract is a good substitute added near the end. Sterilize jars before filling to preserve jam longer. Jam flavors deepen if allowed to sit for a day or two before use.

Nutrition

Keywords: mulberry jam, vanilla jam, homemade jam, berry jam, easy jam recipe, fruit preserves, vanilla bean, mulberries, sweet spread

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