Making Jams and Jellies
with liquid pectin
- 3 cups mulberry juice (Use 3 pounds ripe mulberries)
- ½ cup lemon juice
- 7 cups sugar
- 2 pouches liquid pectin
Yield: About 8 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Wash and rinse jars; keep warm until ready to fill. Prepare lids according to manufacturer's directions.
Sort and wash berries; remove stems. Put mulberries in saucepan and crush. Heat gently until juice starts to flow.
Cover and simmer for 15 minutes. Place in jelly bag and squeeze out juice. Measure 3 cups of juice into a very
large pot; add lemon juice and sugar and mix well. Bring quickly to hard boil over high heat, stirring constantly.
Add pectin all at once. Bring to a full rolling boil, (a boil that cannot be stirred down); boil hard for 1 minute,
stirring constantly. Remove from heat; skim off foam with a metal spoon. Pour at once into clean, hot jars, leaving
only ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
Process in a Boiling Water Canner.
Table 1. Recommended process time for Mulberry Jelly with liquid pectin in a boiling water canner.
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
||Half-pints or Pints
Source: Adapted from Woman's Day Encyclopedia of Cookery. 1966.
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