Ingredients
3 cups mulberries (crushed & stemmed)
1/2 cup lemon juice
1 (1 3/4 ounce) package dry pectin
6 cups granulated sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
Mason jars for fermentation, pickling, preserving, canning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
Mason jars for fermentation, pickling, preserving, canning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Prepare canner, jars & lids. Combine mulberries & lemon juice. Whisk in pectin. Boil over high heat. Add sugar & return to boil. Boil hard for 1 minute. Remove from heat; skim off foam. Fill jars, leaving 1/4" headspace. Wipe off rim; place lids, screw on bands fingertip tight; process in boiling water bath for 10 minutes.