Mulberry Jelly

Directions

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