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Mulberry Jelly


  • Gallon size bag of mulberries; approximately 3 pounds

  • 3/4 cup Lemon Juice

  • 4 1/2 cups sugar

  • 1 box of Pectin

  • Water


Step 1

Cook mulberries over high heat just barely covered with water until a full boil is reached. Lower heat and simmer for 15 minutes. Mash and then strain until you have approximatelythree cups of juice.

Step 2

Place three cups of juice in a pot with your lemon juice and one box of pectin. Bring to a full rolling boil. Once the mixture is at a full rolling boil add all the sugar at once. Stir until the sugar is fully dissolved and then let the mixture return to a full rolling boil. Boil for one full minute.

Step 3

After you're mixture has been at a full rolling boil for one minute place into clean and sanitized jars leaving a 1/4 inch headspace. Wipe rims of jars with a clean damp papertowel before adding lids and rings.

Step 4

Process in waterbath for 10 minutes. Once removed from waterbath let jars sit for 24 hours. Any jars that do not seal should be refrigerated for first use.

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