This preserve is made by simmering black mulberries and sugar for a long time until thick; black mulberries have a deeper color and sweeter, almost molasses-like consistency than white or red mulberries. Lemon juice helps the preserve set and balances its sweetness.
Mix the black mulberries with the sugar, cover and leave at room temperature for 2 hours. The sugar draws out the fruit’s juice and makes it easier to simmer.
Simmer the black mulberries over low heat for 80 minutes, skimming off the foam from time to time.
Add the lemon juice and simmer for a further 10 minutes. The preserve is ready when a drop on a plate holds its shape without running.
Skim off the foam regularly as the preserve boils, or it may lose its clarity and spoil sooner. Filling jars with hot preserve and turning them upside down as they cool creates a vacuum under the lid.
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