| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Berries |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Mulberries — ripe |
| 1/2 |
c |
Fresh lemon juice — |
|
|
Strained |
| 7 |
c |
Sugar |
| 1 |
|
Bottle liquid pectin |
INSTRUCTIONS
Put mulberries in saucepan and crush. Heat gently until juice starts to
flow, then simmer, covered, for 15 minutes. Put in jelly cloth or bag, and
squeeze out juice. *
Measure 3 cups into a very large saucepan. Add lemon juice and sugar, and
mix well. Put over high heat and bring to boil, stirring constantly. At
once stir in pectin.
Important. Bring to a full rolling boil and boil hard for 1 minute,
stirring constantly.
Remove from heat, skim off foam with metal spoon, and pour quickly into hot
sterilized jars. Seal. Makes about eight 1/2-pint jars.
* Careful. The juice easily stains things red.
Posted to Master Cook Recipes List, Digest #113
Date: Sun, 9 Jun 1996 16:27:16 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : Woman's Day Encyclopedia of Cookery (1966)
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