Mulberry jelly

Yield: 8 Servings

Measure Ingredient
3 pounds Mulberries -- ripe
½ cup Fresh lemon juice --
Strained
7 cups Sugar
1 Bottle liquid pectin

Put mulberries in saucepan and crush. Heat gently until juice starts to flow, then simmer, covered, for 15 minutes. Put in jelly cloth or bag, and squeeze out juice. *

Measure 3 cups into a very large saucepan. Add lemon juice and sugar, and mix well. Put over high heat and bring to boil, stirring constantly. At once stir in pectin.

Important. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.

Remove from heat, skim off foam with metal spoon, and pour quickly into hot sterilized jars. Seal. Makes about eight ½-pint jars.

* Careful. The juice easily stains things red.

Posted to Master Cook Recipes List, Digest #113 Date: Sun, 9 Jun 1996 16:27:16 -0700 (PDT) From: PatH <phannema@...>

Recipe By : Woman's Day Encyclopedia of Cookery (1966)

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