Mulberry Jam for 4 Half-Pint Jars

Instructions:

1. Rinse mulberries in cold water and remove stems with a fork. Note: For seedless jam, press raw berries through a sieve into the pot first.
2. Combine berries, sugar, and lemon juice in the pot. Heat over medium and stir until the sugar completely dissolves.
3. Crank the heat to medium high and bring to a boil. Stir often until the color turns a deep, glossy mahogany.
4. Perform the plate test: put a dollop on a chilled plate for 30 seconds. It's ready when it wrinkles when pushed with a finger.
5. Stir in the butter to kill the foam.
6. Pour the hot jam into sterilized jars.
7. Let jars cool on the counter for 2 hours before moving them to the fridge.