Recipe: mulberry jelly

Mulberry Jam

3 lbs ripe (black) mulberries
1/2 cup lemon juice
7 cups sugar
1 bottle liquid pectin

Put berries in saucepan and crush. Heat gently until juice starts to flow. Then simmer, covered, for 15 minutes. Put into jelly cloth or bag and squeeze out the juice. Measure out 3 cups of juice into a very large saucepan. Add sugar and lemon juice; mix well. Put over high heat and bring to a boil, stirring constantly. Immediately stir in the pectin. Then, bring to a rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off the foam with a metal spoon. Pour quickly into hot sterilized jars and seal. Process in a boiling water bath for about 15 minutes.





Mulberry Jelly

1/2 cup water
1 lemon (juice)
5 1/2 cup sugar
2 qt. berries
1 pkg. pectin
paraffin

Add 1/2 cup water to 2 quarts of berries and simmer for 5 minutes. Crush
berries and simmer for 10 minutes more.
Strain out juice through cheesecloth jelly bag. To 1 quart of juice, add
juice of 1 lemon and 1 package pectin. Bring just to boil; add 5 1/2 cups
sugar. Bring to boil again and boil hard for 1 minute. Skim; pour into
jelly jars and cover with paraffin or seal into half pint jars (sterilized)
and lids.


Mulberry-Pineapple Jam

3 cup mulberries
3 cup fresh pineapple
1/2 cup lemon juice
1 box Sure-Jell
7 cup sugar

Pulverize mulberries and fresh pineapple. Add lemon
juice, Sure-Jell and sugar. Boil for 10 to 15 minutes or until jam gets to
cling to the spoon. Pour into sterilized jars. Seal with hot wax.