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Print this Recipe    Mulberry Jam

Mulberry Jam

3 pounds ripe mulberries
1/2 cup lemon juice
7 cups sugar
1 bottle liqiid pectin

Put berries in saucepan and crush. Heat gently until juice starts
to flow. Then, simmer covered, for 15 min. Put into jelly cloth or
bag and squeeze out the juice. Measure out 3 cups of juice into a
very large saucepan. Add sugar and lemonjuice, mix well. Put over
high heat and bring to a boil, stirring constantly. At once stir
in the pectin. Then, bring to a rolling boil and boil hard for 1
min., stirring constatly. Remove from heat skim off the foam, with
a metal spoon. Pour quickly into hot sterilized jars and then seal.
Makes about 8 1/2 pint jars.

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10 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
mulberry jelly, July 6, 2004 - 10:37 AM
Reviewer: Anonymous from Schenectady, NY
The jelly tasted great but it didn't set well, jelly is a little runny

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Taste: Ease of Prep: Appearance:
setting, August 11, 2007 - 04:41 AM
Reviewer: gilly from UK
I found that adding a few crab/sour apples to the mulberries before cooking/straining helped the jelly to set better.

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