Happier Than A Pig In Mud: Mulberry Jelly

Thursday, June 20, 2013

Mulberry Jelly

The plunk-plunk-plunk of falling berries told me my mulberries were ripe... So I laid an old sheet under the tree and picked up shiny fresh berries in the morning and evening for a week. I just kept adding them to Ziplock bags in the freezer. They were fat and juicy this year and Mulberry Jelly is very good-thank you Mother Nature! Mulberries are extra seedy, that's why I prefer making jelly instead of jam with them.

3 quarts of plump frozen mulberries
+ 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:@)