My recipe for making mulberry jam is: boil fruit for ½ hour (no water needed) stirring occasionally. Then take off stove. Measure one cup of sugar to one cup of pulp, add 2 teaspoons of vinegar to each 1 cup of fruit plus sugar mixture.

Put on stove and boil and stir for ½ hour. Put into hot, sterilised jars (the vinegar helps it to set and stops mould).

Christine Gray

DATE: March 1995

* * * * * * * * * * * * *