The mulberries are at their peak right now in my area of the world. I have spent a few different days picking berries. I have frozen some to use in smoothies and this last batch I picked I made jelly for the first time.
I am super excited to share this jelly recipe with you. My family is pretty picky when it comes to jelly and jams. We are pretty much sold on grape. I have tried others in the past without much luck. I tried this recipe for mulberry jelly and not only did my first time making jelly work, my kids really liked it. It tastes very similar to grape jelly in my opinion.
I ended up making 4 batches (12 pints). I think we will no longer be buying store bought jelly. Love it!!I used the Berry Jelly recipe from the Ball Blue Book.
3 1/2 cups berry juice
5 cups sugar
1 package powdered pectin
2 tablespoons lemon juice
To prepare juice place clean mulberries into a saucepan and fill in spaces with water. Use potato masher to crush berries. Simmer berries until soft, about 15 minutes. Strain mixture through a damp jelly bag or several layers of cheesecloth to extract the juice. I used an old tea towel. Juice may be used fresh, canned or frozen for later.
To make the jelly, add 3 1/2 cups juice to sauce pan. Add pectin and lemon juice. Bring to a boil over high heat. Add sugar stirring till dissolved. Return to a rolling boil. Boil for 1 minute stirring constantly. Remove from heat.
Ladle hot jelly into hot jars leaving 1/4 inch head space. Adjust 2 piece caps and process in water batch canner for 10 minutes.
Yields 6 half pints or a little over 3 pints.
This post is linked to Simple Lives Thursday at Spain in Iowa.