Making mulberry jelly is a delightful way to preserve the sweet, tangy flavor of mulberries. Here’s a simple recipe for you:
Ingredients:
- 4 cups of ripe mulberries
- 4 cups of granulated sugar
- 1/4 cup of lemon juice
- 1 package (1.75 oz) of powdered fruit pectin
- Water
Instructions:
- Prepare the Mulberries:
- Wash the mulberries thoroughly under running water and remove any stems or leaves.
- Place the mulberries in a large pot.
- Mash the Mulberries:
- Using a potato masher or the back of a spoon, mash the mulberries to release their juices. You can leave some berries partially mashed for texture if desired.
- Cook the Mulberries:
- Add just enough water to the pot to cover the mulberries.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once boiling, reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally.
- Strain the Mulberry Juice:
- After simmering, pour the mulberry mixture through a fine mesh sieve or cheesecloth into a large bowl to separate the juice from the pulp. You can press gently to extract more juice, but avoid pressing too hard to prevent cloudy jelly.
- Prepare the Mulberry Jelly Mixture:
- Measure out 4 cups of mulberry juice and pour it back into the pot.
- Add lemon juice to the pot.
- Stir in the powdered fruit pectin until it’s completely dissolved.
- Cook the Jelly Mixture:
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Once boiling, add the sugar all at once and return the mixture to a full rolling boil.
- Boil hard for 1 minute, stirring constantly.
- Test for Gel Stage:
- To test if the jelly is ready, you can perform a gel test. Place a small amount of jelly on a chilled plate and let it sit for a minute. If it wrinkles when you push it with your finger, it’s ready. If not, continue boiling for another minute and test again.
- Remove from Heat and Skim Foam:
- Once the jelly reaches the gel stage, remove it from the heat.
- Skim off any foam that has formed on the surface using a spoon.
- Jar the Jelly:
- Ladle the hot jelly into clean, sterilized jars, leaving about 1/4 inch of space at the top.
- Wipe the rims of the jars clean with a damp cloth or paper towel.
- Place lids on the jars and screw on the bands until fingertip tight.
- Process the Jars:
- Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed and preserved.
- Remove the jars from the water bath and let them cool on a towel or cooling rack.
- As they cool, you should hear the lids make a popping sound, indicating that they have sealed properly.
- Store and Enjoy:
- Once the jars are completely cooled, check the seals by pressing down on the center of each lid. If it doesn’t flex, it’s sealed.
- Label the jars with the date and store them in a cool, dark place. Mulberry jelly can be stored for up to a year.
Enjoy your homemade mulberry jelly on toast, biscuits, or as a delicious topping for desserts!
