Ingredients:

• Black Mulberries: 4 cups, fresh and fully ripe for the best natural sweetness.
• Granulated Sugar: 2 cups, to help preserve the jam and enhance the mulberries’ natural flavors.
• Lemon Juice: 2 tablespoons, to balance the sweetness and add a little zing.
• Water: Just enough to cover the bottom of the pot, about 1/4 cup.

Instructions:

Step 1: Prepare the Mulberries Begin by washing the mulberries thoroughly to remove any dirt or debris. Since mulberries are quite tender, handle them gently to avoid crushing them before cooking.

Step 2: Cooking the Jam Place the mulberries in a large pot and add the water. Bring them to a gentle simmer over medium heat, stirring occasionally. Once the berries start to soften and release their juices, add the sugar and lemon juice.

Step 3: Simmer Continue to cook the mixture on low heat. The sugar will dissolve, and the jam will start to thicken. This process should take about 20-30 minutes. Keep stirring occasionally to prevent the jam from sticking to the bottom of the pot and to ensure even cooking.

Step 4: Test the Jam’s Consistency To test if the jam is ready, place a small spoonful on a cold plate. If it gels and doesn’t run when you tilt the plate, it’s ready. If it’s too runny, keep simmering and testing every few minutes until the desired consistency is reached.

Step 5: Bottling Once the jam is ready, remove the pot from the heat. Let the jam cool for a few minutes, then ladle it into sterilized jars. Seal the jars while they’re still hot to ensure a good seal.

Step 6: Storing Allow the jars to cool completely before labeling and storing them. Store your jam in a cool, dark place. Once opened, keep it refrigerated and use within a month.

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