Tuesday, June 21, 2011

Mulberry Jelly

Some of you may have mulberries or access to them and may want to make some jelly from them. The berries are usually free for the picking. Start this recipe the night before.

Mulberry Jelly

1 pound ripe mulberries (make sure they are not buggy!)
1 cooking apple, chopped*  (gala, granny Smith, golden delicious, etc.)
1/2 cup water

Mix together the mulberries, apple, and water in a large saucepan. Simmer, covered for about 20 minutes, or until berries are soft. Pour mixture into a jelly bag and leave to drip for 12 hours. Measure juice and pour into clean saucepan. For every 2 1/2 cups juice, use 1 pound sugar. Add sugar to juice and cook, stirring constantly. Bring to a boil and boil rapidly until jelly has reached the setting point, about 10 minutes. Skim jelly and pour into sterilized jars, cap, seal, and turn upside down for 5 minutes, then right side up again. OR process for 5 minutes in a boiling water bath.
*The apple is the pectin used in this recipe.

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