Mulberry Jelly

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Mulberry Jelly

Recipe Information
Source: Charli Serves/Makes:3 pints approx. Ingredients 1 lb (.5 kg). mulberries, washed 1 lb (.5 kg). cooking apples, washed 6 Tbsp (90 ml). water 4 cups (950 ml) sugar approx. Preparation 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. Comments 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.

Recipe Information

Source:: Charli

Serves/Makes:3 pints approx.

Ingredients

1 lb (.5 kg). mulberries, washed
1 lb (.5 kg). cooking apples, washed
6 Tbsp (90 ml). water
4 cups (950 ml) sugar approx.

Preparation

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.

Comments

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.