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Print this Recipe    Mulberry Fudge

Mulberry Fudge

1 1/2 cups ripe mulberries

2/3 cup mulberry juice
2 cups sugar
2 tablespoons butter

You can use this recipe for any low pectin fruit eg. Saskatoons,
blueberry, elderberry, raspberry, blackberry or May-apple.

Cook 1 1/2 cups of ripe mulberries, mash and drain through a fine
sieve or jelly bag to obtain the juice: about 2/3 cup yield.

Mix juice with sugar and butter and cook over low heat until sugar
dissolves. Bring to a boil over medium heat and boil without stirring
until soft-ball candy stage - 240 F. Remove from heat; cool until
lukewarm and beat with a wooden spoon until mixture looses its
gloss. Press into a buttered pan and cut into squares before the
candy hardens.

Keep in a tightly covered dish or freeze because this candy hardens
when exposed to the air.

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