Homemade Mulberry Jelly

A simple and delicious recipe that you will look forward to making every year!

4 from 1 vote

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Servings 6 half pints

Equipment

Food Mill, Strainer or Cheesecloth
Stockpot medium for jelly and large for water bath
Canning Jars

Ingredients

3 cups mulberry juice It takes about 6 cups of mulberries to get 3 cups of juice
2.5 cups sugar
¼ cup lemon juice concentrate is fine
1 packet pectin

Instructions

Strain the mulberries until you have 3 cups of juice.
In a stockpot approx 3 qt or larger, stir the mulberry juice, lemon juice and pectin together. Bring to a rolling boil. Add the sugar all at once and boil again for 1 minute or more.
Pour the jelly into sterilized jars. Wipe the rims, place rings on the jars and lids. Water bath the jars for 10 minutes for canning.
You could also freeze the jelly or refrigerate for up to a month.

Notes

For less or no sugar jelly, you follow the same instructions but you must have the pectin made specifically for low or no sugar jelly. The package is pink from SureJel.