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Mulberry Jam

  • 3 pounds ripe mulberries
  • 1/2 cup lemon juice
  • 7 cups sugar
  • 1 bottle liqiid pectin
Put berries in saucepan and crush. Heat gently until juice starts
to flow. Then, simmer covered, for 15 min. Put into jelly cloth or
bag and squeeze out the juice. Measure out 3 cups of juice into a
very large saucepan. Add sugar and lemonjuice, mix well. Put over
high heat and bring to a boil, stirring constantly. At once stir
in the pectin. Then, bring to a rolling boil and boil hard for 1
min., stirring constatly. Remove from heat skim off the foam, with
a metal spoon. Pour quickly into hot sterilized jars and then seal.
Makes about 8 1/2 pint jars.

Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes.

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