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Mulberry Jelly with liquid pectin

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Mulberry Jelly with liquid pectin

  • 3 cups mulberry juice (Use 3 pounds ripe mulberries)
  • 1/2 cup lemon juice
  • 7 cups sugar
  • 2 pouches liquid pectin

Yield: About 8 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

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 1/4 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

Making Jelly