Mulberry Jam

Steps

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1. 1
   Wash the mulberries thoroughly in salted water (adding 1 tsp salt to help clean them), then rinse 2–3 times until the water runs clear.
   ≈0:24
2. 2
   Drain the mulberries and remove the stems, picking off each berry individually.
   ≈0:51
3. 3
   Place the mulberries in a pot, add 500 ml water, and bring to a boil over medium heat. Boil for about 30 minutes until the berries soften and the liquid reduces by about half.
   ≈1:12
4. 4
   Once the mulberries are very soft, add 500 g sugar (or 400 g for less sweetness) and 1/4 tsp salt to balance the flavor. Stir continuously until the sugar dissolves completely.
   ≈2:11
5. 5
   While waiting for the mixture to thicken, prepare a slurry by mixing 1 tbsp cornstarch with 4 tbsp water and stirring until smooth. Avoid using too much, as it can make the jam overly thick.
   ≈2:52
6. 6
   When the liquid is boiling and has reduced significantly, pour in the cornstarch slurry, increase the heat, and stir constantly until the starch is fully cooked and the jam becomes very thick.
   ≈3:27
7. 7
   Transfer the jam to glass jars and allow it to cool completely before refrigerating. The jam will thicken further as it cools and can be stored for several months.
   ≈3:58