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Mulberry Jelly
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Serves/Makes:3 pints approx.

  • 1 lb (.5 kg). mulberries, washed
  • 1 lb (.5 kg). cooking apples, washed
  • 6 Tbsp (90 ml). water
  • 4 cups (950 ml) sugar approx.
  • Place the fruit in a large pan with the water, and bring slowly to a boil.
  • Reduce the temperature to low, and simmer the fruit until it is tender and pulpy.
  • Allow to cool slighly.
  • Scald a jelly bag with boiling water, and drain the fruit pulp overnight without squeeezing the bag.
  • Measure the juice into a clean pan, and add 2 cups (475 ml) sugar to every 2-1/2 cups (600 ml) juice.
  • Put the pan on a low heat, stirring from time to time, until sugar is completely dissolved.
  • Bring the pan up to a rolling boil and, after 10 minutes, test for jellying or use the candy thermometer until it reaches 220 degrees (100 C.).
  • Allow to cool slightly.
  • Pour into hot sterilized canning jars, leaving 1/4 inch head space.
  • Wipe jar rims and adjust lids.
  • Process 5 minutes in a boiling water bath.
Since mulberries are naturally low in pectin, even with the apple, this jelly will set lightly.

Please note: For food safety, USDA no longer recommends the use of parafin for sealing. The process time given is for processing at altitudes of 2 - 1,000 feet. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

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