Preserving: I make syrup from black raspberries and mulberries as follows: by Recipe Cottage

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	I make syrup from black raspberries and mulberries as follows:

		Use a packaged pectin jelly recipe and add one tsp. of baking soda. The recipe will get thick but not jell hard. Mulberry table syrup 2 cups pureed mulberries 1 1/2 cups white sugar 1/4 cup white corn syrup 1 tblsp lemon juice Bring mixture to a boil you cannot stir down and boil one minute from that point. Remove from heat, skim off foam and seal in jars. Refrigerate or preserve by hot water bath canning process.