Canned Mulberries for 4 Half-Pint Jars

Instructions:

1. Gently rinse the mulberries in cold water using a colander, remove any remaining green stems, and pat dry.
2. Combine the granulated sugar, filtered water, and salt in a large pot.
3. Bring the mixture to a simmer over medium heat, stirring until the sugar crystals completely dissolve and the liquid is clear.
4. Gently fold in the mulberries and fresh lemon juice.
5. Heat for 5–8 minutes until the berries begin to release their purple pigment and become fragrant, ensuring they do not reach a rolling boil.
6. Ladle the berries and syrup into sterilized half-pint jars, leaving 1/2 inch of headspace.
7. Run a bubble remover tool or plastic spatula around the inside of the jar to release trapped air.
8. Wipe the rims clean, apply lids, and tighten bands to fingertip tight.
9. Submerge the jars in a water bath canner or boiling water for 10 minutes.
10. Remove the jars and allow them to cool undisturbed for 24 hours to ensure a proper vacuum seal.