Jam is DELICIOUS. But it’s something I avoid giving the kids too much of because it’s so high in sugar.

During last school holidays, we went strawberry picking and we got so many that I converted it into jam, and they loved it. So this month I trialled jam with mulberries (given to me from a patient!), and added some extra gut-soothing goodies.

Mulberry Jam Recipe (for the Thermomix)

500g mulberries
100g coconut sugar
2 tsp gelatin
2 tsp collagen powder

Quick and Easy Jam!

Place mulberries into thermomix and blend on speed 4 for 30 seconds (you can change this depending on how you like it, chunky vs smooth)
Put the coconut sugar, gelatin and collagen in the thermomix and cook on speed 2, 8min, 100deg
- You can use reverse if you prefer it chunky
Put it in a sealable jar and place in the fridge for a few hours before eating!

The thing about this mulberry jam is it’s all natural, no preservatives, and therefore won’t last as long as store-bought jam. I found my strawberry jam had some mold after about 6 weeks. So keep an eye on that, because we don’t want to be eating moldy food!

Nutritional Benefits of Mulberries

Mulberry trees produce flavourful berries that are enjoyed around the world and often deemed superfoods due to their concentration of vitamins, minerals, and powerful plant compounds.

However, the fruit isn’t the only part of the mulberry tree that may offer health benefits. For centuries, its leaves have been used in traditional medicine as a natural treatment for a variety of conditions.

In fact, the leaves are highly nutritious. They’re loaded with powerful plant compounds like polyphenol antioxidants, as well as vitamin C, zinc, calcium, iron, potassium, phosphorus, and magnesium.

Mulberry leaves may help lower blood sugar, cholesterol, and inflammation levels.