|Ripe mulberries||3 Pound|
|Strained lemon juice||1⁄2 Cup (8 tbs)|
|Sugar||7 Cup (112 tbs)|
|Liquid pectin||6 Ounce (1 Bottle)|
Put mulberries in saucepan and crush.
Heat gently until juice starts to flow, then simmer, covered, for 15 minutes.
Put in jelly cloth or bag, and squeeze out juice.
Measure 3 cups into a very large saucepan.
Add lemon juice and sugar, and mix well.
Put over high heat and bring to boil, stirring constantly.
At once stir in pectin.
Then bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat, skim off foam with metal spoon, and pour quickly into hot sterilized jars.