Description
A delicious and nostalgic mulberry jelly bursting with vibrant flavors, perfect for spreading on bread or pancakes.
Ingredients
Scale
- 4 Cups Mulberry Juice
- 3.5 Cups Sugar
- 1/4 Cup Lemon Juice
- 1 Box Low-Sugar Pectin
- Fresh Mulberries (for juicing)
- Heavy-bottom pot
- Jelly canning jars
- Juicer
Instructions
- Prepare the mulberries: After picking, wash the berries thoroughly to remove any bugs or debris.
- Juice the mulberries: Process the berries through a juicer to remove stems and seeds.
- Cook the juice: Place the mulberry juice in a heavy-bottom pot, bring it to a boil, and let it simmer for 5 minutes.
- Mix sugar & pectin: In a separate bowl, combine 1 cup of sugar with the pectin, whisking it until there are no lumps.
- Combine ingredients: Pour the sugar-pectin mix into the boiling juice, stirring vigorously.
- Add remaining ingredients: Gradually add the remaining 2.5 cups of sugar and the lemon juice, stirring continuously.
- Boil: Bring the mix to a rolling boil and stir for one minute.
- Jar the jelly: Ladle the hot jelly into sterilized canning jars, leaving a 1/2″ headspace.
- Seal & process: Secure the lids and rims tightly; process the jars in a boiling water canner for 10 minutes.
- Cool down: Remove the jars from the canner and let them sit on a towel for at least 12 hours.
Notes
For a healthier perspective, swap refined sugar with natural alternatives like monk fruit. Mulberries are rich in antioxidants and vitamins.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg