A traditional preserve that uses the mulberries’ natural sweetness to make a thick, rich jam. Its slight tartness and deep color add a special touch to the breakfast table.
Sort and wash the mulberries. Combine them with the sugar in a wide pot and let them rest for a few hours so they release their juices.
Bring the mixture to a simmer over low heat, stirring occasionally. Skim off the foam as it forms and continue cooking.
When the syrup thickens, add the lemon juice and boil for 5 more minutes. To test the set, drop some onto a plate; it is ready if a line remains when you run your finger through it.
Fill sterilized jars with the boiling jam and seal them. Turn the jars upside down, let them cool, and store in a cool, dark place.
Mulberry juice stains darkly, so take care to protect clothing and countertops. Skim off the foam regularly as the jam cooks. Contains no flour, milk, or egg; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool place.
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