JENNEFIR’S MULBERRY JAM
500 g fruit
400 g castor sugar
1 teaspoon lemon juice
In heavy bottomed pot, add the fruit and crush with a potato masher. Add sugar and lemon juice. Gently heat until sugar has melted. Bring to the boil on high heat and boil until temperature reaches 105ºC. Let cool and place in sterilized jars.
Recipe: Jennifer Weir
