Ingredients:

  • 2 lbs fresh or frozen mulberries, rinsed and stemmed
  • 6 cups granulated sugar
  • 3 tbsp fresh lemon juice
  • 1 pinch salt

Instructions:

  1. Freeze the mulberries for 2 hours to break down the cell walls, which helps in releasing natural pectin.
  2. Combine the mulberries, sugar, and lemon juice in a heavy-bottomed pot. Stir gently over low heat until the sugar has completely dissolved into the berries.
  3. Increase the heat to medium-high and bring the mixture to a rolling boil. Stir frequently to prevent the sugars from sticking to the bottom. Continue boiling until the mixture reaches 220°F (104°C) or until it coats the back of a spoon in a thick, glossy layer.
  4. Test the set by dropping a small teaspoon of jam onto a chilled freezer plate. Let it sit for 30 seconds, then push the edge with your finger; if the surface wrinkles, the jam has set. If not, boil for another 2-3 minutes and test again.
  5. Remove the pot from the heat and let the jam settle for 5 minutes to reduce foaming. Ladle the hot jam into sterilized jars, leaving about ¼ inch (0.6cm) of headspace. Seal tightly and let cool undisturbed.