Mulberry Jelly
This mulberry jelly recipe is a delightful way to preserve the sweet and tangy flavor of fresh mulberries. Spread it on toast, use it as a topping for yogurt, or enjoy it as a filling for pastries.
Ingredients
- 4 cups fresh mulberries
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1 packet (3 oz) liquid pectin
Instructions
- Rinse the mulberries and remove any stems.
- In a large pot, crush the mulberries with a potato masher.
- Stir in the sugar and lemon juice, then bring the mixture to a boil over medium-high heat.
- Once boiling, stir in the liquid pectin and continue to boil for 1 minute, stirring constantly.
- Remove the pot from the heat and skim off any foam from the surface of the jelly.
- Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal the jars with lids and rings.
- Process the jars in a boiling water bath for 10 minutes.
- Allow the jars to cool and set at room temperature before storing in a cool, dark place.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 50 per serving
- Carbohydrates
- 13g
- Fiber
- 1g
- Sugar
- 11g
- Protein
- 0g
Supplies
Large pot Potato masher Canning jars Lids and rings Boiling water bath canner
Tools
Knife Cutting board Sterilizing equipment
Serving suggestions
Serve the mulberry jelly on warm scones or as a glaze for grilled chicken.
Tips & tricks
For a smoother jelly, strain the crushed mulberries through a fine-mesh sieve before adding the sugar and lemon juice.
Cost
$10