4 lbs. mulberries (ideally shaken from a tree on the block)
2 lbs. strawberries, topped and halved
3 lbs. sugar
4 lemons, halved and squeezed
Few sprigs of thyme
Combine and mascerate (refrigerate if longer than a few hrs.) in a pot or Dutch oven, including lemon parts.
Bring to a boil. (If canning, prep jars, etc.)
Pass through a food mill (medium disc of you're down with some seeds).
Return to pot, boil until set (ideally 220 F, or 217 if you're impatient).
Funnel into clean jars. If canning, process for 10 minutes.
Yield: 8 half pints