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Note: This recipe calls for mulberries, a fruit much like blackberries although smaller, less tart, and not as juicy. Mulberry trees can be found in residential areas of cities all over the northeast; if you don't have access to them, you can substitute blackberries or a mixture of blackberries and blueberries. After canning, the jam will keep indefinitely at room temperature. Once opened, it will keep in the refrigerator for about 3 weeks.
About the author: Lauren Rothman is a former Serious Eats intern, a freelance catering chef, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.
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