Mulberry Jelly

All around the Mulberry bush. I grew up with that song. Everybody I talk to about mulberries has memories of eating mulberries direct from the tree when they were a child. I am no exception. We would grab the fruit as we galloped through our neighbors yards, while playing cowboys. Part of the fun was that we were purloining them rather than asking. The best part was when the owner would come out yelling at us and we would dash away like outlaws.

I just drove by my favorite Mulberry tree. I am glad that I picked the fruit when I did because it is almost devoid of fruit. As I mentioned in an earlier post the best place to look for Mulberries is along fence rows and in abandoned lots. They seem to prefer to grow in full sun although I have seen plenty of fruit in trees that are in partial shade. Not every tree will be loaded with fruit so you have to shop around. I note that they are not common in the southern most counties of the state.

I  juiced  the mulberries in the juicer . Or one can also add some water , cook them, and then mash them with a potato masher. Then I would use my food mill to further bring out the liquid. Either way you add the contents to your cheese cloth where the liquid is separated from the pulp.


4 cups Mulberry juice

3 cups sugar 

2 Tbsp lemon juice

1 pkg No-Sugar needed pectin

Mix the mulberry juice, sugar, and lemon juice. Bring to a boil. then add pectin. Bring to a rolling boil for 1 minute. Cool and pour into freezer containers. Freeze.

Isn’t that a beautiful color for a jelly?

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