Ingredients:

* 500g (1.1lbs) fresh mulberries
* 500g (1.1lbs) fresh rhubarb, chopped
* 600g (1.3lbs) caster sugar (or jam sugar for a faster set)
* 60ml (1/4 cup) Sticky Balsamic Original
* 2 tbsp lemon juice
* 1 vanilla pod, split and scraped (optional)
* Pinch of sea salt (optional)

Equipment:

Large stainless steel jam pan or heavy bottomed saucepan
* Wooden spoon
* Sterilized jam jars with lids
* Sugar thermometer (optional but helpful)
* Cheesecloth or muslin for straining (we like pips in our jam but if you don't, use this)

Method:

1. Prepare your fruit
Rinse mulberries gently and pat dry. Chop rhubarb into 2cm (¾ inch) pieces, removing any tough outer strings. Place both fruits in your jam pan.

2. Macerate (optional)
Add lemon juice and let fruit sit for 30 minutes. This helps release natural pectin and deepens flavour. Stir occasionally.

3. Cook the fruit
Bring fruit mixture to a gentle boil over medium-high heat, stirring occasionally. Reduce heat to medium and simmer for 10–15 minutes until fruit softens and breaks down. You should see the mixture thicken slightly.

4. Add sugar
Stir in caster sugar until fully dissolved. Increase heat to medium-high and bring to a rolling boil, stirring frequently to prevent sticking. This is where the magic happens—the mixture will bubble and transform.

5. Add Sticky Balsamic Original
Once boiling, reduce heat slightly and stir in Sticky Balsamic Original. The balsamic will add depth and a subtle tang that complements the fruit beautifully. Add vanilla pod (if using) and a pinch of sea salt to enhance flavors.

6. Test for setting
After 15–20 minutes of boiling, test for setting point using the wrinkle test: drop a small spoonful onto a cold saucer, let cool for 30 seconds, then push with your finger. If it wrinkles, it's ready. Alternatively, use a sugar thermometer—aim for 104–105°C (219–221°F).

7. Skim and cool
Remove from heat. Skim any foam from the surface using a slotted spoon. Let cool for 5 minutes, then stir gently to distribute fruit evenly and prevent settling.

8. Jar and seal
Carefully pour into sterilized jam jars, leaving 1cm (½ inch) headspace. Seal immediately with lids while hot. As jars cool, you'll hear the satisfying "pop" of the seal forming.

9. Set and store (and share if you can part with such deliciousness)
Let jars cool completely at room temperature (24 hours). Store in a cool, dark cupboard for up to 12 months. Once opened, refrigerate and use within 4 weeks.

Serving Suggestions: Jam with Balsamic & Scones

Classic Afternoon Tea
Serve warm scones with a generous dollop of clotted cream and a spoonful of your mulberry rhubarb jam with balsamic. The balsamic's subtle tang cuts through the richness of cream beautifully.

Gourmet Cheese Board
Pair this jam with balsamic alongside creamy cheeses like burrata, ricotta, or aged cheddar. The balsamic notes elevate the pairing beyond traditional jam.

Dessert Topping
Drizzle over vanilla panna cotta, Greek yogurt, or cheesecake for a sophisticated finish.

Breakfast Upgrade
Swirl into Greek yogurt with granola, or spread on buttered toast with a sprinkle of fleur de sel.

Chef's Tips for Perfect Jam with Balsamic

Don't Skip Sterilization: Sterilize jars by washing in hot soapy water, rinsing, and heating in a 160°C (320°F) oven for 10 minutes.

Balsamic Quantity: Start with 60ml and taste before jarring. Some prefer more balsamic depth; you can adjust in future batches.

Fruit Quality: Use ripe but firm fruit. Overripe fruit may not set properly due to lower pectin content.

Pectin Power: If your jam doesn't set, you can add 1–2 teaspoons of powdered pectin dissolved in water and reboil briefly.

Vanilla Optional: Vanilla adds elegance but isn't essential. Omit if you prefer the pure fruit and balsamic flavors to shine.

Batch Size: This recipe yields approximately 1.2–1.4 kg (2.6–3 lbs) of finished jam, filling about 4–5 standard jam jars.

Why Sticky Balsamic Original?

Sticky Balsamic is Australia's most awarded balsamic vinegar maker, crafted with care and precision. Its complex, aged flavor profile—without any added thickeners—makes it the perfect choice for jam with balsamic that tastes authentically gourmet. Award-winning quality in every jar.

Storage and Shelf Life

Unopened jars: Up to 12 months in a cool, dark cupboard 
Opened jars: Up to 4 weeks refrigerated
Freezer-friendly: Freeze in ice cube trays for portion control

FAQs About Jam with Balsamic

Can I use frozen mulberries or rhubarb?
Yes! Thaw completely and drain excess liquid before starting. You may need to reduce cooking time slightly.

Is the balsamic flavor overpowering?
No. Sticky Balsamic Original is subtle and sophisticated, adding depth without dominating. The fruit remains the star.

Can I make this without sugar?
Traditional jam relies on sugar for setting and preservation. For lower-sugar versions, use jam sugar (which sets faster) or consult a low-sugar jam recipe guide.

How do I know if my jam has set properly?
Use the wrinkle test or sugar thermometer. Jam should be spreadable but hold its shape on a spoon.