1400. Mulberry Jam

Little humans grow so fast, may Allah bless them. This year's mulberry harvest had them picking the fruit high in the tree and standing over a steaming pot of bubbling jam, diligently stirring to a thick and glossy perfection.
The tiny addition of cinnamon gave a great touch to the jam, elevating it from generic to something really special. Also, a mere half cup of sugar was used for an entire kilo of mulberries. This did not compromise on taste since ripe mulberries are plenty sweet in and of themselves, but you would need to keep in mind that the scant amount of sugar will not preserve the jam a long time and it will need to be consumed within a week. Because mulberries are particularly fibrous compared to most available commercial berries, we pureed then strained about three quarters of the fruit for a smoother output will a little texture.

Ingredients:

1 kg mulberries
1/2 lemon, juice
1/2 cup sugar
1/4 tsp cinnamon
pinch salt

Method:

Depending on how smooth you want the jam, blend either half of three quarters of the mulberries to a pulp. Strain the blended fruit in a pot, discarding the fibrous leftover pulp. Mix in the whole leftover mulberries, and add the lemon juice, sugar, cinnamon, and the salt to the pot.
Bring the pot to a boil over medium-high heat. Reduce heat to a healthy simmer and cook, stirring once in a while, for 20-30 minutes until reduced, shiny, and thickened. Keep close watch over the last few minutes to not burn.
Empty the hot jam into a sterilized jar and seal immediately. Allow to cool to room temperature before cooling overnight.
Keeps well refrigerated up to ten days after opening.

صحة و عافية