(Karadut Receli - Aegean Region)
1 kg Mulberries
1 kg sugar
1 lemon juice
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 over medium heat. Stir until the sugar melts. Cook for about 25-30 minutes. Add the essence of lemon into the jam 10 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, then place into a clean jar and close the lid tightly. Store in a dark and cool place.
Put some thin slices of Feta (White) Cheese* on bread then pour some Mulberry Jam on it. This is the way I love to have it, give it a try:) This delicious jam belongs to the Aegean Region, as do 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.