5/5
(1 Votes)
Ingredients
- 2 pounds ripe mulberries
- 1 - 2 cups granulated sugar
- 3 ounces liquid pectin
Preparation
Step 1
Wash thoroughly 2 pounds of fully ripened mulberries. Add to a deep saucepan, add a little cooking water and bring to a boil. Simmer for 20 minutes, keeping the pot covered. Remove from the heat and strain the juicy pulp through a food mill. This will remove the seeds and skins.
Recover and measure the juicy pulp, add 1 to 2 cups of granulated sugar to each cup of sauce, depending on your sweet tooth. Mix thoroughly, bring to a boil for 1 minute. Add 3 ounces of liquid pectin, mix thoroughly, and boil for 1 minute. Skim off the foam, pour into hot, sterile jelly jars and seal.
(Follow recommended canning instructions).