Easy Mulberry (or any berry) Jam (low sugar)

cindy sandberg


My kids picked a bunch of mulberries from our tree and brought them in last night wanting me to make jam. I've never made it, so I went to the web to see if I could find an easy recipe. Most of the recipes used fruit pectin and A TON of sugar. Since I don't keep pectin on hand, and I did not want to use that much sugar, I kept looking. I finally combined elements from a few different recipes to get what I thought would work for me. And it did! The jam set up nice and tastes great! I'm sure you could use any berry. Best of all-no canning equipment needed!


★★★★★ 1 vote

yield: 4pts.
10 Min
5 Min


  • 8 c
    berries, washed, stems removed(i used mulberries)
  • 1/2 c
  • 1/2 c
    freshly squeezed orange juice
  • 2
    envelopes unflavored gelatin

How to Make Easy Mulberry (or any berry) Jam (low sugar)


  1. Sprinkle the gelatin over the orange juice in a small bowl and set aside to dissolve.
  2. Place the berries and the sugar in a saucepan. Mash the berries, making them as smooth or as chunky as you wish. I used a hand-held immersion blender for this, but you could probably just use a potato masher.
  3. Heat over med-high heat until boiling and cook for 1 min. Add the o.j. mixture, stir to combine, return to boil and cook 3 min.
  4. Remove from heat and allow to cool in pan for about 10 min. Pour into jars or freezer containers. Cool completely. Store in fridge for up to 2 weeks, or for longer in the freezer.
  5. **This is a very small amount of sugar compared to most jelly and jam recipes, but the jam was plenty sweet for us. Most recipes use lemon juice, and I think that using orange juice instead really compensated for the smaller amount of sugar since oranges are quite a bit sweeter than lemons.

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