By Devi Poojari
This rich purple homemade preserve made with shehtoot (mulberries), is one of the most underrated jam varieties but also a great way to enjoy these summer berries through the year.
2 cups mulberries, rinsed 1.5 cups raw sugar Juice of ½ lemon
Add the mulberries and sugar to a saucepan and mix until the berries start to release their juices.
Place the saucepan on heat and let the sugar melt completely as the berries breakdown.
Continue to stir until the mixture begins to thicken. This should take 10-15 minutes.
Pour a few drops on a cold plate and run your finger through the middle.
If the juices remain where they are and don’t get runny, turn off the heat and squeeze in the lemon juice.
Cool completely before storing in a jar and refrigerating it.
Use on French toast, pancakes, muffins and rotis.
Image Credit: delish.com