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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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