2½ cups mulberries, rinsed
1½ cups sugar
3 tbsp water
1. Sterilise your jam jars in a pot of boiling water and lift out with tongs before setting aside to dry.
2. In a heavy-bottom saucepan over a medium heat combine the mulberries, sugar and water. Bring to the boil for a minute then reduce to a simmer.
3. Cook the fruit down, stirring occasionally until the foam subsides and the mixture starts to thicken. This should take about 8 minutes.
4. Ladle the jam into the sterilised jars and leave at room temperature overnight to cool. The jam will thicken up as it cools and will keep unopened for months.