I don't have a mulberry jelly right now, but I do have one for jam.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mulberry Jam
Categories: Preserve, Jam, Chef
Yield: 1 Servings

500.00 g Mulberries, stalks removed
And fruit washed
5.00 OOg sugar
Juice of 2 lemons

Place mulberries, sugar and lemon juice in a saucepan, bring to a
simmer and cook for 30 minutes. Continue to cook,
skimming the froth from the surface every 10 minutes. To test if the
jam is cooked suffi- ciently, place a spoonful on a plate, let it
cool slightly, then run your fin- ger through the centre. If it
separates its ready for bottling. Ladle the jam into clean warm
bottles. Seal and store in a cool place.

Cooking must be done with great care and love, sometimes it demands
time.


Source: Vogue May'94

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