Gallon size bag of mulberries; approximately 3 pounds
3/4 cup Lemon Juice
4 1/2 cups sugar
1 box of Pectin
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.
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.
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.
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.