Mohammed Ali and Viola Fouladi grow 100 mulberry trees at their home in Bonsall, so each summer they have a surplus of Persian mulberries, the most flavorful kind. Viola uses this simple recipe to preserve the fruits to enjoy throughout the year.
Persian Mulberry Jam
Bring berries and sugar to boil in saucepan. Add lemon juice and pectin. Simmer 20 minutes over low heat. Do not overcook fruits.
Fill jars with jam, leaving about 1/2-inch head space. Fasten with new lids and place in boiling water bath for 10 minutes. Remove and cool. Check lids by pressing down in center. Lid should not spring back; if lid springs back, return to water bath 5 more minutes. Tighten lids and wipe clean. Store in cool, dark place.