Mulberry Jam in 30 Minutes

Instructions:

1. Rinse the mulberries in cold water and pat them dry.
2. Place the berries in a heavy-bottomed stainless steel pot with the lemon juice and allow them to macerate for 10 minutes.
3. Stir in the granulated sugar until the berries are evenly coated.
4. Bring the mixture to medium heat, stirring constantly to dissolve the sugar, then increase to a steady simmer.
5. Use a slotted spoon to skim off any excess foam that rises to the top.
6. Continue simmering until the mixture thickens and begins to coat the back of a spoon.
7. Perform the plate test: drop a small dollop of jam onto a chilled plate from the freezer; if it wrinkles when pushed with a finger after 30 seconds, it has reached the setting point.
8. Remove from heat immediately and pour the hot jam into sterilized glass canning jars, leaving 1/4 inch (0.6cm) of headspace.
9. Seal tightly and let cool.