Making Mulberry Jelly

Today was jelly making day on the homestead. A good friend had sent me some mulberries and I made some of the best tasting jelly. I can really understand why its not a good idea to make jam with mulberries, they have so many tiny little seeds, more than any other berry that I know.

First in the process was to extract the juice from the berries. I put the crushed berries and 1/2 cup of water in a large kettle and let them simmer for about 15 minutes. Then strained them through a double layer of jelly bags. I catch the juice in a large measuring bowl. Let the jelly bag drip for a few hours to get all the juice or the amount you need for the recipe. Do not squeeze or press the berries if you want the jelly to be clear, otherwise the tiny bits of pulp that are forced through the bag will make a cloudy jelly.

Measure out 9 cups of juice, add 1/2 cup of lemon juice (mulberries are very sweet) and stir in 2 pkgs of Sure Jell. Place on the heat and bring to a full boil, one that cant be stirred down. All at once add 13 cups of pure cane sugar and stir well. Bring back to a full rolling boil and boil for 2 minutes. Stirring constantly. Remove from heat and ladle into hot jars and put on lids and rings. When sealed this can be stored and enjoyed anytime of the year.
This recipe sets beautifully. So till next time, blessings from the McGuire homestead.

stella