Mulberry Jelly

Gather

Ingredients

• 3 cups mulberry juice (Use 3 pounds ripe mulberries)
• ½ cup lemon juice
• 7 cups sugar
• 2 pouches liquid pectin

Preserve

Instructions

1. 01

   Wash half-pint or pint jars, keep them hot, and prepare the lids.

2. 02

   Wash, stem, and crush 3 pounds ripe mulberries. Warm gently until juices appear, then cover and simmer 15 minutes.

3. 03

   Press the cooked berries in a jelly bag. Put 3 cups juice in a large pot and mix in 1/2 cup lemon juice and 7 cups sugar.

4. 04

   Stir over high heat to a vigorous boil, add both liquid-pectin pouches at once, return to that boil, and boil 1 minute. Remove foam.

5. 05

   Ladle the jelly into hot half-pint or pint jars with 1/4-inch headspace and secure the lids. Process in a boiling-water canner for 10 minutes at 0–1,000 feet, adding time for elevation.
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