This Mulberry Jam recipe was lying forgotten at the bottom of a shoebox full of handwritten recipes, handed down from family and friends alike.
I have never lived in an area where Mulberries were in abundance, so can't say I'ved tried or tested this one unfortunately, but give it a go.
Jam Makers will note: there is no water in this recipe.
6 cups Mulberries
4 1/2 cups sugar
3 teaspoons grated lemon rind
2 tablespoons lemon juice
Wash and hull the mulberries, making sure to discard twigs, leaves and any blemished fruit.
Place in a saucepan with the sugar, rind and juice.
Stir constantly over a low heat, boiling gently for 10 minutes (or until the jam sets when tested on a cold saucer). The mixture should thicken by this stage.
Skim the surface with a large spoon to remove any sediment, and then turn into a large bowl. Stand the jam overnight (covered with a teatowel), stirring it from time to time to ensure that the berries are all mixed well with the juice. The should begin to plump up a bit.
Pour into hot sterilized jars and seal.
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