Mulberry

Fruit that turns to juice on contact needs fat to hold it in place.

Low acid and low pectin, so sugar alone will not set it. Lemon or it stays syrup.

Almost no sourness of its own. The jam will not set or taste right without it.

Anatolia serves them together in the morning; the acid does what the fruit will not.

Benzaldehyde and dark berry, the same argument marzipan has with cherry.

Hedgerow logic: the apple supplies pectin and acid, the mulberry supplies colour.

Two Persian perfumes; the fruit is winey enough to take a floral without collapsing.

Sesame paste and mulberry molasses is an Anatolian breakfast, not an invention.

Same winey volatiles; simmered together the fruit tastes like it was fermented.

Jammy dark fruit against rendered fat; it does the cherry job with more sugar.

Lactic chalk under collapsing sweet fruit; the cheese is the acid and the structure.

Piperine on soft sweet berries reads as a savoury course. Strawberry logic, darker.