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Servings: 1



  1. Put mulberries in saucepan and crush. Heat gently till juice starts to flow, then simmer, covered, for 15 min. Put in jelly cloth or possibly bag, and squeeze out juice.
  2. Measure 3 c. into a very large saucepan. Add in lemon juice and sugar, and mix well. Put over high heat and bring to boil, stirring constantly. At once stir in pectin.
  3. Important. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
  4. Remove from heat, skim off foam with metal spoon, and pour quickly into warm sterilized jars. Seal.
  5. This recipe yields about 8 half-pint jars.
  6. Yield: 8 half-pints
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  • karen kay versailles
    July 16, 2015
    Trying this Mullberry Jelly recipe RIGHT NOW. Wondering if 1 bottle liquid pectin means 3oz or 6oz. Guess I'll find out soon. Yikes. k

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