● 1 kg mulberries
● 1 kg sugar
● 280 g water
● 1 sprig rose geranium
● juice of 1/2 lemon
Wash the mulberries well
Put the mulberries in a large pot, alternating one layer of mulberries with one layer of sugar.
Add the water and put the pot to boil on medium heat.
Once it has come to a boil, remove any foam using a spoon.
Boil until the jam has reached the desired consistency, about 30 minutes.
Just before turning off the heat, add the lemon juice.
If you like, mash the mulberries lightly using a potato masher.
To see if the jam has the desired consistency, put some on a saucer and allow to cool. Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.
Store in sterilized jars.