Mulberry Pie Filling Canning Recipe- Low Sugar & Honey

Learn how to use foraged mulberries to make homemade low sugar mulberry pie filling!  This is one of many ways to preserve, savor and remember the past summer.

I have some friends who have a large mulberry tree in their backyard.  It is peeking behind their fence where there is a vacant disturbed lot-  a predictable spot for the Asian mulberry tree.  

Wild foraged mulberries are perfect for my sweet berry preserved cravings, and this time I decided to focus on making pie filling.   On an early summer day, my husband and I quickly gathered almost two gallons the juicy berries.  

Mulberry trees and their fruit are not widely commercially grown and sold in the United States but it is very common to see these trees across the country, especially the most common and introduced species, the Asian mulberry (Morus alba) in disturbed lots, abandoned farmland, roadsides, etc.  Despite what its latin name would suggest, the Asian mulberry can ripen to white fruit but it usually ripens to a deep purple.  

In the United States, there are also two native mulberry species, the red mulberry (Morus rubra) and the Texas mulberry (Morris microphylla).  All varieties can be used for this recipe.

Tips on Foraging & Preparing Mulberries

foraging

Depending on the species, mulberries are generally ready to pick at the beginning of summer.  Check on the status of your tree late spring.  

Mulberries will need to be sorted either way you decide to gather them.  You can:

1. Place a large tarp underneath and shake branches. Then gather what falls on the tarp, and sort later.  This may be the best option if you recruited help since it will go much faster.
2. Pick by hand, which will take much longer, but the sorting of little twigs, unripe mulberries, bugs etc will be done.

Here are a few other things to keep in mind: 

• They stain!  Especially if you are gathering the deep dark purple ones.  So you may want to leave your white clothing at home.

• Ripe mulberries are quite soft and fragile.  They will smoosh easily.  I like to to use half gallon mason jars to gather for this reason, but do what works best for you.

• You may need a ladder because these trees can get tall!  A good tree climber may come in handy too but be careful.

preparing

Similar to other berries, mulberries are prone to molding quickly, so it is important to sort and prepare them somewhat quickly – best if done within the next 24 hours. 

• Remove anything other than the berries (twigs, unripe berries, bugs, etc).  

• The little stems can be removed by cutting them off with a scissor, but it is quite tedious.  I usually leave them unless they are really long.

• When you are ready to wash, submerge in 1/4 cup vinegar to 8 cup water solution for up to two minutes. (Or rinse with just cold water)

• After washed, either use immediately, or dry on your counter, store in fridge and use within a couple days. Or your could measure out the amount needed in your recipe and freeze for more flexibility on when you will use it. 

FAQ For Canning Low Sugar Mulberry Pie Filling

This recipe uses Pomonas Pectin and is only approved for pint jars or smaller at this time.  

• The lemon juice is needed for safe canning.

• This recipe can be doubled or more.  Be sure you have a pot large enough to hold and sufficiently boil your berries.  I used my Instant Pot.

• The calcium water is needed to activate the pectin.  You will likely have extra calcium water and this can be stored safely for months in the refrigerator or future use. 

• The sweetener you use can be changed based on your preferences.  I enjoy using a mixture of honey and sugar for my pomonas pectin recipes.  Per Pomona’s Pectin, use either or a mixture:
  • 1/3 cup up to 1 cup sugar OR
  • 1/4 cup up to 1/2 cup honey or maple syrup

Ingredients And Tools You Will Need

Pomona’s Universal Pectin

Calcium water – included in the Pomonas Pectin box.

Sugar

Honey

Pint mason jars, lids (new) and bands

Lemon juice (bottled)

Water bath canner, steam canner, or similar

Jar lifter, funnel, etc

How To Make Mulberry Pie Filling Recipe

Recipe source: https://pomonapectin.com/blueberry-pie-filling-for-canning/

This is approved for mulberry use.

Is this your first time water bath canning? Familiarize yourself with the process to be safe before going anything further. Here is also Pomona’s Pectic Step-by-Step guide.

Prepare For Canning

Measure out your clean mulberries.  You will need at least 8 cups of whole berries to make the full recipe (I doubled this recipe).

Make calcium water by combining ½ teaspoon calcium powder with ½ cup water in a small jar with a lid.  Shake well and set aside. Remember, you will likely have leftover calcium water after making the recipe – this can go into the refrigerator for later use. 

Prepare jars.  Wash jars, lids, and bands.  Place jars in canner and fill with at least 2/3 of water.  Bring to a boil. Turn off heat, keep covered, and keep jars in canner until ready to use. 

Place lids in a small pan with water. Heat to low simmer. Turn off heat and keep lids in hot water until ready to use.

Measure out the amount of sugar and/or honey desired for your recipe.  Mix pectin into the sweetener mixture thoroughly.  Set aside.

Make Mulberry Mixture

Mix mulberries, lemon juice and calcium water in a large stockpot or saucepan. Then bring to a full boil.

Add in the pectin-sweetener mixture and stir vigorously until the mulberry mixture comes back up to a boil, then remove from heat.

Process Mulberry Pie Filling

Pull out hot jars from canner very carefully (jar lifters are best for this), then funnel pie filling into hot jars, leaving 1” headspace.  Use a bubble remover tool if necessary and adjust headspace as needed.

Wipe rims, place hot lids on jars, and screw on bands to finger-tip tight.  

Place jars in canner and be sure that jars are covered with at least an extra 1 inch of water. When water is at a rolling boil, process for 15 minutes at sea level. Add 1 minute more for every 1,000 feet above sea level.

After removing lid carefully, remove jars with a jar lifter and set on a padded counter to cool completely.  Make sure all jars are sealed after around 12 hours.

If there are any failed seals, place in refrigerator for later use or freeze in a freezer safe container. 

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