7 cups white, granulated sugar 5 cups crushed mulberries, do not drain 3 tablespoons lemon juice 1 box Sure-Jell 1/2 teaspoon butter
Measure sugar into large bowl.
In large pot (at least 6 quarts), combine crushed berries, lemon juice and Sure-Jell. Bring to a boil, stirring constantly. Add sugar all at once, then add butter (this helps to reduce foaming); stirring constantly, bring back to a full boil. Boil 1 minute, remove from heat.
Let sit for about 3 minutes, then with regular spoon, skim off foam.
Ladle into jars (sterilized if using a water-bath canner), leaving 1/4-inch headspace, wipe rims with clean, damp paper towel and cover with boiled lid and band. Tighten fully.
Process in pressure canner at 7 pounds of pressure for 8 minutes for pints and half-pints, or process in water-bath canner for 10 minutes. Yields 9 cups.
Cavey, loved mulberries as a kid. We still have them around but not the large trees that I remember. The ones that we do have most don't have fruit. The birds and animals get the rest. I have several small trees started in pots, I plan to plant around the house. looking on the net there are several variety's. Recipe looks good,did copy it. Thanks CF
God Bless America, Don't think so? Maybe you should Leave.
And take Obama with you !!
Post by Pharmer Phil on Nov 2, 2012 6:36:04 GMT -6
Our mulberry tree sprouted many years back, under the canopy of the pine trees that border the property...it does poorly, but provides enough fruit for a taste..because like CF said...the birds get most..Laura sure loves em'.. we had several back home when I was a kid...lotsa stained shirts...and Ma dressed us in plain white t-shirts recipe sounds yummy bro