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!

Reviews & Comments 3

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    " It was excellent "
    peetabear ate it and said...
    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 forks
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  • yorkdukeman 12 years ago
    I love seasonal recipes...right from the farm!
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    " It was excellent "
    victoriaregina ate it and said...
    Mulberries are so delicious and this sounds wonderful. ^5
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