Ingredients:
7 cups white, granulated sugar
5 cups crushed mulberries, do not drain
3 tablespoons lemon juice
1 box Sure-Jell
1/2 teaspoon butter
Method:
- Measure sugar into large bowl.
- In large pot (at least 6 quarts), combine
- crushed berries, lemon juice and Sure-Jell.
- Bring to a boil, stirring constantly. Add sugar all
- at once, then add butter (this helps to reduce
- (Foaming); stirring constantly, bring back to a full
- boil. Boil 1 minute, remove from heat.
- let sit for about 3 minutes, then with regular
- spoon, skim off foam.
- ladle into jars (sterilized if using a waterbath
- canner), leaving '/4.I-inch headspace, wipe
- rims with clean, damp paper towel and cover
- with boiled lid and band. Tightenfully.
- Process in pressure canner at 7 pounds of
- pressure for 8 minutes for pints and half-pints,
- or process in water-bath canner for 10 minutes.
- .Remove the jars from the boiling water and let stand, undisturbed, overnight. The jars will begin to seal after a few hours.
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