Title: Mulberry Jelly
Categories: Insert Jam
Yield: 8 Servings

3	lb	Mulberries; ripe
1/2	c	Fresh lemon juice; strained
7	c	Sugar
1		Liquid pectin

Recipe by: Woman's Day Encyclopedia of Cookery (1966) Preparation Time: 2:00 Put mulberries in saucepan and crush. Heat gently until juice starts to flow, then simmer, covered, for 15 minutes. Put in jelly cloth or bag, and squeeze out juice. *

Measure 3 cups into a very large saucepan. Add lemon juice and sugar, and mix well. Put over high heat and bring to boil, stirring constantly. At once stir in pectin.

Important. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.

Remove from heat, skim off foam with metal spoon, and pour quickly into hot sterilized jars. Seal. Makes about eight 1/2-pint jars.

* Careful. The juice easily stains things red.

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