+ a beautiful 80 degree day with no humidity
= a half vacation day from work to make jelly:@)
Mulberry Jelly-makes approx 7 half pints
3-4 quarts mulberries, washed and *picked through-aim for 4 qts, 3's ok if fat and juicy
1/2 C water for each quart of berries
3 Tblsp lemon juice
1 box full sugar pectin
5 C sugar
- Add berries and water to a 6 quart pot. *I read some recipes that call for stemming the berries. If you have that kind of patience... I'm guessing you're not from Philly:@)
- Bring to a boil and reduce to simmer for 10 minutes while continuously crushing berries with a potato masher or back of large spoon. Be careful of splatters, they stain!
- Put several layers of cheesecloth in a strainer, place it over a large bowl with a few inches clearance between the bottom of the strainer and bottom of the bowl.
- Carefully pour berries and juice into strainer, let drain until it stops dripping. Mine sat for less than an hour, you can let it go longer if you'd like to.
- You should have between 3 1/2-4 cups of liquid (use all of it no matter how much). Discard the solids.
- Add mulberry juice, lemon juice and pectin to a 6 quart pot.
- Bring to a boil, add sugar, return to a rolling boil and cook for 1 minute.
- Remove from heat and add to sterilized jars, wipe rims, add lids and bands. (Complete safe canning practices can be found on-line.)
- Process in hot water bath for 10 minutes.
- Remove from water, set jars on a kitchen towel to cool.
- Count the pings and love life:@)
Preserve a little bit of summer and have a happy day!
You make this look so easy! What a delicious looking jelly. Just waiting for a biscuit. Thanks for sharing this one.
ReplyDeleteThat looks so good! I've never tasted mulberries in any form.
ReplyDeleteBest,
Bonnie
Hi Lynn,
ReplyDeleteI'm so glad you had lovely weather and a half-day off work to make jelly. Those kind of days are like a gift, arent't they? :) You always make food look so delicious in your photos; I'm not sure that I've ever seen fresh mulberries before. So pretty, and your jelly looks wonderful!
Have a great day, Lynn!
Hugs,
Denise at Forest Manor
I have never had mulberry jelly that I can recall. Shoot, I have never had mulberries. I guess they don't grow here, although we have Mulberry Streets all over the place. Now, you have me curious.
ReplyDeleteI've never had mulberries. The look like blackberries. I may need to try this recipe with our blackberries.
ReplyDeleteI'd love it if you join us Thursday at:
The HomeAcre Hop
~Ann
Ah.. the sound of the pings.. Yes, a beautiful sound! Your jam is lovely. I'm not familiar with mulberries. Marionberries are prolific here in Oregon and they do make a delicious jam!
ReplyDeleteBlessings, Debbie
We love mulberries. Your jam looks wonderful!
ReplyDeleteoh, just yummy!!! and best that they're home grown!
ReplyDeleteGOOD GOSH A'MIGHTY...I have never heard of Mulberry Jelly....I grew up with a huge mulberry tree in our front yard and my brother and I could hardly wait for them to ripen and fall every summer. My mom never even THOUGHT about making jelly with them. SHOOT....I never see the berries for sale around here, either.
ReplyDeleteThanks for telling us about this...sounds sooo good.
Wow.....jelly looks soooo good, Lynn. I never tasted mulberries, there are some "wild" trees growing on SI. Such a rich gorgeous color. Mmmmm. xo
ReplyDeleteLynn... i cant believe that i havent seen this recipe before. We have a huge mullberry tree jusy goint to waste.
ReplyDeleteYUMMY! I'm up to my ears in sour cherry juice... our tree is full and ripe this year. I think that the fruit loved all the rain in the fall and this spring!
ReplyDeleteYour jam looks sticky good!
I want a mulberry tree! That looks scrumptious. :)
ReplyDeleteLynn, I've never seen or had a mulberry! They look like blackberries, they must be cousins? So smart to collect them with a sheet, you must not have to battle the birds and critters or it's a bumper crop :)
ReplyDeleteLynn, I love the color! What a beautiful jelly. xo
ReplyDeleteWhat a gorgeous berry, Lynn! Does it taste like a blackberry? I've never had the pleasure of trying mulberries. I love making jam and I'm one of those people that likes seeds!!
ReplyDeleteI'm very envious of you to have your own mulberry tree, that is so cool! I can only imagine how fantastic this jelly is. Yes, I would make jelly too instead of jam.
ReplyDeleteYour Jelly looks awesome! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
ReplyDeleteMiz Helen
Ah, just to lay a sheet and to make it all happen!
ReplyDeleteGreat to have you at Seasonal Sundays!
- The Tablescaper
We used to have these when we were children.
ReplyDeleteThat looks delish. When you get the chance, please share
ReplyDeleteyour recipes at Pin It Monday Hop. We'd be so happy to have
you. LINK here. See you at the hop.
Judy
Pursuit Of Functional Home.
Isn't preserving just the most wonderful experience! Hooray for time off work to do something amazing.
ReplyDeleteHow do you keep the birds away from your mulberries? We started picking our mulberries as soon as they began to ripen. A couple days later the birds discovered them, and from then on, it was a race to see who got the berries first.
ReplyDeleteHowdy! Seems there have always been plenty of mulberries for all... I just lay a sheet on the ground and collect the berries in the morning and after work. Funny, that's the only thing I've never had trouble with animals eating everything. Sorry to hear the birds are being piggies:@)
DeleteThere's a small flock of birds (I really don't know what kind of bird) that seem to love the Mulberries. We have nine trees, all of which we've planted in the past three years, and I intend to acquire three more next spring. Here in central Florida, the mulberry season began in April, but it's about over.
ReplyDeleteWhen I was very young there were a number of very old mulberry trees in the area. My grandparents had one that kids could climb up in and pick and eat the berries. That being said, those trees are long gone. It took me a while, but I found a nursery near Tampa (90 miles S of us) that sold them, and I've bought a few every year.
Around here, most people (except those my age, which is 74) seem to have forgotten mulberry trees ever existed, which is a sad state of affirs.
I hope your trees prosper! I'm embarrassed to say the birds drop seeds in my yard and they grow... Wishing you the best of luck:@)
DeleteWhat can I say? A couple of weeks ago, I had the first mulberry pie that I've tasted in decades, and there are enough berries in the freezer for five more. I've read that it takes ten years for a mulberry tree to bear fruit when it was planted as a seed. Nurseries sell trees four to six feet tall that were grown from cuttings, and are already bearing a little fruit if you purchase them in season. We live on ten acres, and I have room for many, many more trees.
ReplyDeleteI've made Mulberry Jelly for years but every year I peruse for possible new ones. Just thought I'd share the following:
ReplyDeleteI have recently found out that Mulberries are one of the extremely few berries that have iron! Of course, they are high in vitamins, too. They also contain resveratrol, which protects against strokes. Here's a link to see all the other good stuff in a Mulberry...or a bunch of 'em! http://www.nutrition-and-you.com/mulberries.html
As for keeping the birds out, that would depend on the size of your tree. Ours is out in the pasture and is HUGE! Two of us adult ladies MIGHT be able to join hands around it's base. My father-in-law said I just had to learn to share with God's creatures: I get the lower limbs, they get the higher ones I can't reach. If you have a smaller tree, many Garden centers sell netting you can put over a tree to keep birds out.
A couple years ago I made Mulberry syrup instead of jelly. THAT is also a very fine treat on pancakes, as well as those biscuits mentioned somewhere up yonder in the comments. ;-) And so...since I and one of the kids gathered Mulberries yesterday (sheet on ground, 6' PVC pipe to gently tap branches and knock out ripe berries onto sheet) I am making jelly today. I'm going to use your recipe, Lynn. Thank you for posting. I have a feeling, by the looks of things...I'm going to have Mulberry Jelly coming out my ears! HalleluYah! :-D
Oh! I almost forgot...when I make jelly, as taught by my expert mother-in-law, I have never water bathed my jelly. After filling the hot jars with the hot jelly, I lid them tightly, set them on a dishcloth, upside down, for about 5-10 minutes. Turn them right side up and wait for the lids to pop. (which for some reason seems to be great entertainment for my kids...sit at the table waiting for Momma's canned stuff to pop) Mum-in-law said she had heard of some who water bathed jellies and jams and fruits...but she never did. Only veggies she canned. Her canning was ALWAYS good and lasted forever! Just thought I'd share with y'all.
ReplyDeleteI was able to speed up the process by using my electric juicer and quickly separate the juice from the seeds and stems with almost no mess. No waiting for the cheesecloth straining process!
ReplyDeleteTurned out perfect..I used a juicer, but, ran pulp through 3 times, to ensure maximum juice extraction. I still brought juice to a boil and simmered 10 minutes to ensure pastuerization, and followed the remaining steps. It is awesome jelly!!
ReplyDeleteTurned out perfect..I used a juicer, but, ran pulp through 3 times, to ensure maximum juice extraction. I still brought juice to a boil and simmered 10 minutes to ensure pastuerization, and followed the remaining steps. It is awesome jelly!!
ReplyDelete