1. Put the mulberries in a basin and soak in light salt water for 5 minutes, then rinse off
2. Remove the handle of the mulberry, and be sure to also get out the part buried in the pulp
3. Put the sugar in the mulberry, mix well and let it stand for 2 hours, it will produce a lot of juice
4. Pour the mulberries into the pot (do not use an iron pan, a non-stick pan is best), and pour the juice from the lemon
5. Bring to a medium heat and simmer for about 30 minutes on low heat. There will be many seeds in the mulberries, which are not easy to gel, and the juice is not sticky. You can mix a suitable amount of starch into starch water, pour it into the jam and stir until it is slightly thick. It's fine, it will be thicker when it is cold
6. Put the boiled jam into a clean bottle without oil and water while it is hot, and immediately cover the bottle cap, and then the bottle cap is flushed down and turned upside down when it is cold, so that the bottle cap will be sealed very well, even at room temperature. Will be stored for a period of time, the refrigerator can be refrigerated for 1 to 2 months, after opening it should be eaten up
