If you want a jar of warm, festive flavor, this mulled berry jam is perfect. It captures the cozy spices and aroma of mulled wine or cider but works equally well spread on morning sourdough toast or served with cheese at a holiday gathering. It’s a seasonal twist on classic jam that brings a bit of holiday cheer to cold days.
Why You’ll Love This Recipe
Great for gifting – With its rich berry color and festive spices, this jam makes a thoughtful holiday gift. Packaged in sterilized jars and tied with ribbon, it’s an easy, homemade present for parties or stockings.
Very versatile – Use fresh or frozen berries depending on the season. The recipe works year-round: frozen fruit is fine straight from the freezer, and the wine or port can be swapped for orange juice if you prefer a non-alcoholic version.
No pectin required – An apple and orange peel in the recipe provide natural pectin, so the jam thickens without store-bought pectin. The result is a naturally set, textured jam with bright citrus notes.
Ingredients
- Berries – fresh or frozen mixed berries work well. A medley of blackberries, strawberries, raspberries and blackcurrants creates complexity; use all raspberries for a brighter red jam. No need to thaw frozen berries.
- Sugar – brown or white sugar can be used; adjust to taste depending on how sweet or tart your berries are.
- Apple – adding a diced or grated apple supplies pectin to help the jam set. No need to peel the apple if it’s finely chopped or grated.
- Cinnamon – ground cinnamon is convenient, but a cinnamon stick works too and can be removed before jarring.
- Cloves – whole cloves add depth; ground cloves are an acceptable substitute.
- Star anise – a little star anise gives a subtle licorice note.
- Orange zest and half an orange – zest and juice brighten the jam; the orange peel contributes extra pectin during cooking.
- Red wine or port – optional for an adult twist; most alcohol cooks off. Substitute orange juice for a completely alcohol-free jam.
How To Make Mulled Berry Jam
Start by warming the wine (or juice), cinnamon, cloves and star anise in a small heavy-based saucepan. Squeeze in the orange juice from the sliced orange and add the peels. Bring to a gentle simmer over medium heat and cook for about 5 minutes to infuse the spice flavors. Strain the liquid into a bowl, discarding the cloves and star anise; you can leave the peels in if you prefer extra pectin and remove them later.
Return the pot to the heat and add the berries, sugar, diced or grated apple, orange zest and any orange peels you kept. Pour the spiced wine or juice over the fruit, stir to combine, and bring to a boil over medium-high heat. Reduce to a steady simmer and cook for about 30 minutes, stirring occasionally, until the mixture is thick and jammy.
About halfway through cooking, taste the jam and add more sugar if needed, remembering it will be very hot. If the mixture looks too dry, add a splash of water. Use your spoon to break up any large berries, and remove the orange peels if you haven’t already. In the final minutes stir more frequently to monitor the texture; the jam should thicken and bubble slowly. Turn off the heat when you’re happy with the consistency — it will thicken further as it cools.
For longer storage and easy gifting, transfer the hot jam into sterilized jars while both the jam and jars are still hot. Sterilize jars with boiling water or a high-temperature dishwasher cycle. Use a funnel to fill jars, leaving about 1 cm headspace, seal tightly and cool on the counter before moving to the fridge.
Kate’s Recipe Tips
- With mixed berries the natural sweetness can vary, so treat the listed sugar amount as a guideline and adjust to taste.
- You don’t need to peel the apple; finely diced or grated apple and its peel will soften and integrate during cooking.
- Watch the heat closely while cooking — jam can bubble up if left unstirred. Reduce the heat as needed to prevent scorching.
Serving Ideas
This jam is lovely on buttered sourdough, but there are many ways to enjoy the mulled flavor.
- Spoon over baked brie or a warm cheese tart for a festive appetizer.
- Use as a filling for thumbprint cookies to add aromatic spice to baked treats.
- Serve alongside a cheese board — it pairs particularly well with sharp cheddar and crackers.
- Stir a spoonful into oatmeal or yogurt for a quick, flavorful breakfast.
- Tie a jar with ribbon and include it with a homemade loaf of bread as a thoughtful gift.
How To Store and Freeze
I store this jam in the refrigerator rather than canning. Properly sterilized and sealed jars will keep unopened for at least a month in the fridge; once opened, use within two weeks. You can also freeze jars of jam — leave extra headspace to allow for expansion.
Frequently Asked Questions
Most of the alcohol cooks off during simmering, but a small amount can remain. Substitute orange juice if you want no alcohol at all.
If you prefer a seedless texture, push the finished jam through a sieve. Otherwise, leaving the seeds gives a rustic, chunky jam.
Cooking times vary with pan type, stove and fruit ripeness. Increase the heat to speed things up, stirring constantly to avoid burning, or lower it if it’s reducing too quickly.
Mulled Berry Jam
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Equipment
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Heavy Based Pot
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Strainer
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Zester
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Stainless Steel Jam Funnel
Ingredients
- 100 g Port or red wine
- 1 tsp Ground cinnamon
- 1/2 tsp Whole cloves
- 2 Star anise
- 500 g Mixed berries
- 200 g Sugar
- 60 g Apple (diced or shredded – approx. 1 small apple)
- 1 Orange (zested and sliced)
Instructions
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Combine wine, cinnamon, cloves and star anise in a small heavy-based saucepan. Add sliced orange and its peels, squeeze in juice, and bring to a gentle simmer.
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Simmer for 5 minutes to infuse the spices. Strain and discard whole spices; keep or discard peels as you prefer.
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In the pot, combine berries, sugar, apple and orange zest. Pour the spiced liquid over the fruit, bring to a boil, then reduce to a simmer and cook about 30 minutes until thick and jammy. Taste midway and adjust sugar or add a splash of water if needed; remove orange peels.
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In the final minutes stir more frequently to check texture. When the jam bubbles slowly and reaches your desired consistency, remove from heat. It will thicken as it cools.
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Sterilize jars, then transfer hot jam into jars leaving about 1 cm headspace. Seal tightly, cool on the counter, then refrigerate or freeze (leaving extra headspace for expansion).
Nutrition
Nutrition information is an estimate and should be used as a guide.
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