5-1/2 cups crushed mulberries
1/2 cup lemon juice
1 box sure jel
1/2 teaspoon butter
8-1/2 cups sugar
1. Measure 5-1/2 c. crushed berries into large pan. Stir in lemon juice.
2. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
3. Ladle into jars or plastic containers. Let set 24 hours before using. Store in fridge or freezer.
Pairs Well With
Never had mulberry jam? This tastes a little like grape jelly.