Mulberry Jelly

I did not get around to doing anything with our mulberries last year, but this year we’ve had plenty of time to pick.

Feedback from the family says they prefer jelly to jam, so I decided to try my hand at Mulberry jelly.

I just ordered a fruit strainer for my Kitchen Aid that I thought might make the process a little easier.

Since my berries are frozen, I heated them up first.

Then I put them through the strainer…it was a very cool and VERY messy process, but it did the trick. I ended up with a bowl full of dry mulberry pulp and a bowl of mostly seed-free mulberry juice.

I weighed the juice–my first batch was about a pound. So I added a pound of sugar (equal weight is important) and a T of lemon juice. The lemon juice brings out some of the tartness of the berries and adds pectin.

After bringing the mixture to a boil, I let it simmer for about 20 minutes to jelly stage–about 215 degrees F at 3500 elevation.

I poured into sterilized jars and boiled them for 10 minutes in a water bath. Recommended canning times for fruit jelly with no pectin: https://nchfp.uga.edu/how/can_07/berry_jams.html.

Beautiful!

Recipe:

1 lb mulberry juice (mixture of fully ripe and not quite ripe)

1 lb sugar (about 1 cup)

1 T lemon juice

Bring to a boil & let simmer for about 20 minutes–to jelly stage.

Put in sterilized jars and process for 5 minutes–add a minute for each 1000 ft above sea level.

This makes about 2 pints of jelly. You can double this recipe, but I wouldn’t work with more than 2 lbs of juice. Jelly seems a little finicky.

Karen

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