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Making Jams and Jellies

Mulberry Jelly
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 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: Unknown

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