This preserve slowly simmers black mulberries with sugar until their deep colour and intense sweetness concentrate into an almost molasses-like thickness, richer than what you get with white or red mulberry varieties. Lemon juice both helps the set and balances the sweetness.
Mix the black mulberries with sugar, cover, and let sit at room temperature for 2 hours; the sugar draws out the fruit's juice and makes simmering easier.
Simmer the mulberries, now releasing their juice, over low heat for 80 minutes, skimming the foam occasionally.
Add the lemon juice and simmer for 10 more minutes; if a drop on a cold plate holds without running, the set is ready.
If you don't regularly skim the foam while it simmers, the jam loses its clarity and can spoil faster. Filling the jars while the jam is still hot and turning them upside down to cool creates a vacuum seal under the lid.
If you can't find black mulberries, you can try the same method with blackberries; the taste is more tart, but the set holds up similarly.
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