MULBERRY JAM

Recipe and photo: Alet Murray
Us plaas-tannies cook without real recipes so these are approximate quantities. But roughly people tend to use too much sugar, it kills the taste.

I have big pots so cook 3 – 5 kg fruit in one pot at a time.
In the picture above, the left pot has 3 kg fruit + 1.5 kg sugar, the right has 5 kg fruit + 2.5 kg sugar. I cook at low temperature it takes all morning.
2+ kilogram mulberries
1 kg sugar
2 lemon halves, pips removed, brings out the taste and prevent sugar crystals forming
3 medium pieces of dried ginger
Mix and leave to stand overnight, this draws the water. In the morning cook slowly over a low heat till the jam is the thickness you desire. Do the cold saucer test.
Remove the lemon halves and bottle the jam.

Tips:
Slice the cooked lemon halves and serve with roast meat or cold cuts.
If the jam releases lots of syrup, some batches do more than others, transfer as much as you want from the jam into a bottle and use over ice cream or thin with a favourite drink into a cold drink.