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Mulberry Jam

4 c Half-ripe (red to purple)
1/4 c Water
Fresh lime juice

Make acid and pectin tests before adding sugar to this jam, and fortify with liquid pectin if necessary. The berries I used contained a negligible amount of pectin, and were not very juicy--hence, the low yield. If you can obtain larger and juicier berries, the yield should be higher.

Place berries and water in a 1 1/2 quart saucepan, cover, and cook about 5 minutes, until berries are soft. Remove from heat, and taste for acidity, adding lime juice as necessary. Cool a teaspoon of the juice to room temperature, and test for pectin. Discard test mixture without tasting. Add liquid pectin, one tablespoon at a time, retesting until you have the desired pectin level, and add sugar accordingly before boiling the jam until it is thick. It need not set like jelly. Ladle into a hot, sterilized 8 ounce jar, seal, cool, label, and refrigerate.

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