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