Step 1

Wash and hull mulberries. Place in saucepan with the sugar, juice and rind.

Step 2

Stir over low heat until sugar dissolves. Increase heat and boil gently for 10 minutes or until conserve gels when tested on a cold saucer. Mixture should thicken by this stage.

Step 3

Skim, turn onto large dish, stand overnight, turning several times so that the berries become plump and mixed well with the juice.

Step 4

Pack in hot sterilised jars and seal.