A traditional preparation where mulberries' own sweetness balances the sugar, turning into a dark, thick-consistency jam. With its slightly tangy note and deep color, it adds richness to breakfast tables.
Pick over and wash the mulberries, combine with sugar in a large pot, and let sit for a few hours so the mulberries release their juice.
Simmer the mixture over low heat, stirring occasionally, skimming off the foam as it forms and continue cooking.
When the syrup thickens, add the lemon juice and boil for another five minutes. Important: if a drop on a plate leaves a trace, the consistency is ready.
Fill sterilized jars with the boiling jam and seal, turn upside down to cool, and store in a cool, dark place.
Important: Mulberry juice leaves a dark stain, so be careful it doesn't stain clothes and countertops; regularly skim the foam that forms during cooking. 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.
If you lightly crush the mulberries before cooking, they release their juice faster and the cooking time shortens; those who want the berries to stay whole can skip this step.
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