(Karadut Receli - Aegean Region)
1 kg Mulberries
1 kg sugar
Juice of one lemon
1 pinch essence of lemon (optional), to prevent crystallization
Layer mulberries and sugar in a saucepan overnight. The following morning, add lemon juice and start cooking at medium heat. Stir until the sugar melts. Cook for 20-25 minutes. Add the essence of lemon into the jam 2 minutes before you turn the heat off and stir. At that time it may look runny but it will thicken when it cools.
Wait until it cools down a little bit, then place it into a clean jar and close the lid tightly. Store in a dark and cool place.
Place some thin slices of Feta Cheese* on bread, then pour some Mulberry Jam on it. This is the way I love it, give it a try:) This delicious jam belongs to the Aegean Region; the same as the grape, fig and mastic jams...
*Always store Feta Cheese in a container with a lid soaked in spring water in the fridge. This way the cheese will leave its salt in the water..