Mulberry Jam

Cooking method

1. Step 1:

   

   How do you make mulberry jam? To start, put the mulberries in a colander, rinse them with cold water, and leave them for about 10 minutes to let the excess juice drain off.

2. Step 2:

   

   Pull off or snip off the stems. I'd recommend using scissors, since the berries are very juicy and fragile and release their juice at the slightest pressure. Put the prepped berries in a heavy-bottomed pot. Keep in mind that mulberries can stain your cookware.

3. Step 3:

   

   Cover the mulberries with the sugar and refrigerate overnight so they release their juice.

4. Step 4:

   

   After that time, take the mulberries out of the fridge, set the pot on the stove, and cook over medium heat for ten minutes, stirring occasionally and skimming off the foam and seeds.

5. Step 5:

   

   Take it off the heat and leave it for five hours. During this time the berries will soak up the juice. Put it back on the heat and cook for another ten minutes, stirring occasionally, skimming the foam and collecting the seeds. Squeeze the juice from half a lemon and add it to the jam. Bring to a boil and remove from the heat.

6. Step 6:

   

   Wash the jars and lids well and sterilize them however you like — I do it in the oven. I set the jars and lids neck-down on the rack in a cold oven, set it to 180°C (355°F), and set a timer for 20 minutes. Fill the sterile jars with jam, seal them with sterile lids, turn them upside down, wrap them in a warm towel, and leave them until completely cool. Then store them in a cool place — a cellar or the fridge.