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Mulberry Jam

500 g Mulberries; stalks removed and fruit washed
500 g Sugar
Juice of 2 lemons

Place mulberries, sugar and lemon juice in a saucepan, bring to a simmer and cook for 30 minutes. Continue to cook, skimming the froth from the surface every 10 minutes. To test if the jam is cooked sufficiently, place a spoonful on a plate, let it cool slightly, then run your finger through the center If it separates its ready for bottling. Ladle the jam into clean warm bottles. Seal and store in a cool place. Cooking must be done with great care and love, sometimes it demands time.

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