Ingredients:

  • 4 cups (600g) fresh mulberries, stems removed
  • 2 cups (400g) granulated sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 pinch (1g) fine sea salt

Instructions:

  1. Use a fork to gently slide the stems out of the berries. Alternatively, place berries in a colander and use a gentle shaking motion with the fork to dislodge the bulk of the stems. Rinse and pat dry.
  2. Combine the mulberries, sugar, and salt in a wide-bottomed heavy pot. Stir over medium heat until the sugar completely dissolves and the berries release their juices.
  3. Stir in the lemon juice and increase heat to a rolling boil. Simmer the mixture, stirring frequently to prevent scorching, until bubbles transition from small and thin to large, heavy 'glugging' bubbles.
  4. Test for the gel point by placing a small spoonful of jam on a frozen ceramic plate. Let it sit for 30 seconds, then nudge it with your finger; if the surface wrinkles and the jam doesn't run back into the gap, it is finished.