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Mulberry Jelly with powdered pectin


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Mulberry Jelly with powdered pectin

  • 3 1/2 cups mulberry juice
  • Use 2 qts. mulberries* (3/4 ripe, 1/4 red)
  • 1 box powdered pectin
  • 5 cups sugar

* If all berries are ripe, add 1/4 cup lemon juice to fruit juice

Yield: About 6-7 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. 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 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 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



Making Jelly