| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits, Candies, Jw | 1 | Batch | |
INGREDIENTS
| 1 1/2 | c | RIPE mulberries to make: |
| 2/3 | c | Mulberry juice |
| 2 | c | Sugar |
| 2 | tb | Butter |
INSTRUCTIONS
You can use this recipe for any low pectin fruit eg. Saskatoons, blueberry, elderberry, raspberry, blackberry or May-apple. Cook 1 1/2 cups of RIPE mulberries [unripe fruit is toxic- see about Red mulberry], mash and drain through a fine sieve or jelly bag to obtain the juice: about 2/3 cup yield. Mix juice with sugar and butter and cook over low heat until sugar dissolves. bring to a boil on medium and boil WITHOUT stirring until soft-ball candy stage- 240 Deg F. Remove from heat; cool until lukewarm and beat with a wooden spoon until mixture looses its gloss. Press into a buttered pan and cut into squares before the candy hardens. Keep in a tightly covered dish or freeze because this candy hardens when exposed to the air. From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4 Posted by: Jim Weller Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 23:14:17 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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