It’s not that hard to make.. a bit messy but soo yum! 😉 Best of all no artificial stuffs! I zested and juice the lemons on my own 😀 Wondering if one can cut down on amount of sugar though =p
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 tea towel), 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.
Recipe from http://www.aussie-true-blue-recipes.com/MulberryJam.html