Mulberry growing at almost every step is often underestimated due to its prevalence. But in fact, this is an excellent basis for blanks, and in particular – for jam. To make its taste sound brighter, and the dessert was not cloying, I suggest adding lemon.
Step-by-step cooking recipe
Cover the mulberry with sugar, add a couple of tablespoons of water and bring to a boil.
Squeeze lemon juice into the workpiece and add a little zest.
Boil the jam for about 20 minutes and roll it into sterile jars.
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