500 g  Mulberries; stalks removed
-and fruit washed
500 g  Sugar
Juice of 2 lemons

Place mulberries, sugar and lemon juice in a saucepan, bring to a simmer
and cook for 30 minutes. Continue to cook, skimming the froth from the
surface every 10 minutes. To test if the jam is cooked sufficiently, place
a spoonful on a plate, let it cool slightly, then run your finger through
the center If it separates its ready for bottling. Ladle the jam into
clean warm bottles. Seal and store in a cool place. Cooking must be done
with great care and love, sometimes it demands time.