Making mulberry jelly is a delightful way to preserve the flavor of fresh mulberries. Here’s a simple recipe to guide you through the process:
Ingredients:
- 4 cups fresh mulberries
- 4 cups granulated sugar
- 1 packet (1.75 oz) powdered pectin
- 1/4 cup lemon juice
- Water
Instructions:
1. Prepare the Mulberries:
- Rinse the mulberries thoroughly under cold water to remove any debris.
- Remove any stems and discard any spoiled berries.
2. Extract Juice:
- Place the mulberries in a large pot and crush them with a potato masher or fork to release their juices.
- Add just enough water to cover the mulberries.
3. Cook the Mulberries:
- Bring the pot to a gentle boil over medium heat.
- Reduce the heat and let the mulberries simmer for about 10 minutes, stirring occasionally.
4. Strain the Juice:
- Line a large bowl with a cheesecloth or fine-mesh strainer.
- Pour the cooked mulberries and juice into the strainer, allowing the juice to collect in the bowl. You may need to gently press down on the berries to extract all the liquid.
- Discard the solids (you can compost them if you like).
5. Prepare the Jelly Mixture:
- Measure the extracted mulberry juice. You should have about 4 cups.
- Pour the juice into a clean pot.
- Add lemon juice to the pot. Lemon juice helps to balance the sweetness and enhances the flavor of the mulberries.
6. Add Pectin and Sugar:
- Gradually stir in the powdered pectin until it’s fully dissolved.
- Bring the mixture to a rolling boil over high heat.
- Once boiling, add the sugar all at once, stirring continuously until the sugar is completely dissolved.
7. Cook the Jelly:
- Allow the mixture to return to a rolling boil.
- Boil for 1-2 minutes, stirring constantly to prevent scorching.
8. Test for Gel Point:
- To test if the jelly has reached the gel point, place a small amount on a chilled plate and let it cool for a minute. If it wrinkles when you push it with your finger, it’s ready.
9. Can the Jelly:
- Once the jelly has reached the desired consistency, remove it from heat.
- Skim off any foam that has formed on the surface.
- Ladle the hot jelly into clean, sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the jar rims clean with a damp cloth.
- Seal the jars with lids and rings.
10. Process the Jars (optional):
- If you want to store the jelly at room temperature, process the jars in a boiling water bath for 10 minutes.
- Otherwise, you can store the jelly in the refrigerator for up to several weeks.
11. Enjoy:
- Let the jars cool completely before storing them in a cool, dark place.
- Once opened, refrigerate the jelly and consume it within a few weeks.
Now you have a delicious batch of mulberry jelly to enjoy on toast, biscuits, or however you like!
