Makes about 11 cups of jam

“A great use for all of those leftover mulberries! 

Ingredients
5-1/2 cups crushed mulberries
1/2 cup lemon juice
1 box sure jel
1/2 teaspoon butter
8-1/2 cups sugar

1.  Measure 5-1/2 c. crushed berries into large pan.  Stir in lemon juice.

2. Stir in pectin.  Aadd butter to reduce foaming.  Bring to full rolling boil on high heat, stirring constantly.  Stir in sugar.  Return to full rolling boil and boil exactly 4 min., stirring constantly.  Remove from heat.  Skim off an foam with metal spoon.

3. Ladle into jars or plastic containers.  Let set 24 hours before using.  Store in fridge or freezer.

(Submitted by Webmaster)

This entry was posted on Tuesday, July 8th, 2008 at 8:25 pm and is filed under Jams Jellies and Sauces. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.