How do I? ...Make Jam & Jelly

Making Jams and Jellies

Mulberry Jelly
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 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.

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