Yield: About 8 half-pint jars
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||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
|Hot||Half-pints or Pints||10 min||15||20|
Source: Adapted from Woman's Day Encyclopedia of Cookery. 1966.