Mulberry JellyFrom mbeards2 7 years ago
How to make it
- Put the mulberries in a large saucepan and crush. Heat gently until the juice starts to flow, then simmer, covered for about 15 minutes. Put in a jelly cloth or bag, or strain through several layers of damp cheese cloth. Squeeze out the juice.
- Measure 3 cups of juice into an 8 quart saucepan. Add the lemon juice and sugar, and mix well.
- Put over high heat and bring to a boil, stirring constantly. When it has reached a full, rolling boil, stir in the pectin.
- Continue to stirring and return the juice mixture to a full, rolling boil, one that cannot be stirred down. Boil for 1 one minute, stirring constantly.
- Remove the pan from the heat, skim off any foam and pour into hot, sterilized jelly jars, filling to 1/4-inch from the rim of jar.
- Put on the lids and process in a boiling water-bath canner for 10 minutes.
- Remove the jars of jelly and let them cool on a wire rack.
- Makes about 8 1/2-pint jars of jelly.
- NOTES-mulberry juice easily stains everything it comes in contact with, a lovely purple-red. :-) But it tastes great!
The Cookmbeards2 Omaha, NE
The Rating4 people
Mulberries are so delicious and this sounds wonderful. ^5victoriaregina in USA loved it
love mulberries... we had a tree in our yard but unfortunately it had to be cut down.... looking forward to planting another one next year.. five forkspeetabear in mid-hudson valley loved it
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