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Mulberry Jelly


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  • 3 pounds ripe mulberries
  • 1/2 cup fresh lemon juice strained
  • 7 cups sugar
  • 1 bottle liquid pectin


Servings 8


Step 1

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.

This recipe yields about 8 half-pint jars.

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