Recipe - Mulberry Jelly

3 pound Mulberries ripe
One half cup Fresh lemon juice
Strained
7 cup Sugar
1 Bottle liquid pectin

Put mulberries in saucepan and crush. Heat gently until juice starts to
flow, then simmer, covered, for 15 minutes. Put in jelly cloth or bag, and
squeeze out juice. *

Measure 3 cups into a very large saucepan. Add lemon juice and sugar, and
mix well. Put over high heat and bring to boil, stirring constantly. At
once stir in pectin.

Important. Bring to a full rolling boil and boil hard for 1 minute,
stirring constantly.

Remove from heat, skim off foam with metal spoon, and pour quickly into hot
sterilized jars. Seal. Makes about eight 1/2pint jars.

* Careful. The juice easily stains things red.

Posted to Master Cook Recipes List, Digest #113

Date: Sun, 9 Jun 1996 16:27:16 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Woman's Day Encyclopedia of Cookery (1966)