White Mulberry Jam in 45 Minutes

Instructions:

1. Place the rinsed white mulberries in a wide-bottomed heavy pot. Use a potato masher or the back of a spoon to gently crush about half of the berries to release natural juices. Stir in the lemon juice and lemon zest.
2. Add the cane sugar and stir over medium heat until the sugar completely dissolves.
3. Increase heat to a medium-boil. As the jam bubbles, use a stainless steel spoon to skim off any pale foam that rises to the surface.
4. Simmer for 20–25 minutes, stirring frequently to prevent scorching, until the mixture looks glossy and thick.
5. Perform the plate test: place a small dollop of jam on a chilled plate and put it in the freezer for 60 seconds. Push the edge of the jam with your finger; if it wrinkles and holds its shape, the jam is finished.