Ingredients:

  • 4 cups fresh mulberries, washed and stemmed
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • 1/2 cup water
  • 1/2 cup pure maple syrup
  • 1 small (100g) Granny Smith apple, peeled and finely grated
  • 1/4 tsp sea salt

Instructions:

  1. Rinse the mulberries under cool water and pat them dry.
  2. Place the berries, grated apple, lemon juice, and lemon zest into a large heavy-bottomed stainless steel pot.
  3. Use a potato masher to lightly crush about a third of the berries to release their juices.
  4. Stir in the maple syrup and sea salt.
  5. Place the pot over medium heat until the mixture reaches a gentle boil, then immediately reduce the heat to low.
  6. Simmer uncovered for 20–30 minutes, stirring frequently with a silicone spatula to prevent sticking, until the jam reaches a deep mahogany color.
  7. Perform the plate test by placing a small spoon of jam onto a chilled plate to ensure it has reached a spreadable consistency.
  8. Transfer the jam into sterile glass canning jars and seal with lids.