● 1 kg two-color Mulberry
● 400 g sugar
● juice of 1 lemon
● 1 sprig rose geranium
Wash the mulberry well and cut off the stems using a pair of scissors and puree in the blender.
Put the mulberry and the sugar in a pot and leave for 3 hours for the sugar to dissolve and for the fruit to release its juices.
Next, put the pot on medium heat and simmer for 25-30 minutes until the jam has reduced.
If necessary, remove any foam with a spoon.
Once the jam is ready, turn off the heat and add the rose geranium sprig.
Leave the rose geranium sprig in the hot jam for 30 minutes for it to release its fragrance and then discard.
Store the jam in glass sterilized jars.