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1e91b368 36fa 4e1e 9084 ed24cd38de13  2016 06 23 14 00 35

Mulstrawberry Jam

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