INGREDIENTS

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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