Making Jams and Jellies
with powdered pectin
- 3½ cups mulberry juice
- Use 2 qts. mulberries* (¾ ripe, ¼ red)
- 1 box powdered pectin
- 5 cups sugar
* If all berries are ripe, add ¼ cup lemon juice to fruit juice
Yield: About 6-7 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. Crush berries thoroughly; heat slowly until juice starts to flow. (Caution:
Berries will stain items and hands easily.) Cover; simmer 10 minutes. Place in jelly bag and squeeze out juice.
Measure juice, mix with powdered pectin in saucepan. Bring quickly to a hard boil, stirring constantly. Add sugar
all at once. Bring to a full rolling boil, (a boil that cannot be stirred down); boil hard 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 powdered 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
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