Mulberry jelly
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Mulberries -- ripe |
| ½ | cup | Fresh lemon juice -- |
| Strained | ||
| 7 | cups | Sugar |
| 1 | Bottle liquid pectin | |
Directions
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)