Ingredients:
6 cups Mulberries
4 1/2 cups sugar
3 teaspoons grated lemon rind
2 tablespoons lemon juice
Method:
Wash and hull the mulberries, making sure to discard twigs, leaves and any blemished fruit.
Place in a saucepan with the sugar, rind and juice.
Stir constantly over a low heat, boiling gently for 10 minutes (or until the jam sets when tested on a cold saucer). The mixture should thicken by this stage.
Skim the surface with a large spoon to remove any sediment, and then turn into a large bowl.
Stand the jam overnight (covered with a teatowel), stirring it from time to time to ensure that the berries are all mixed well with the juice.
Pour into hot sterilized jars and seal.
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