Mulberries are low in pectin and this jelly, which contains only a small portion of apple to assist setting, has a very light set.
1 lb. mulberries, stalks removed
1 large cooking apple, chopped
4 fl. oz. water H- to
2 lb. sugar
In a medium-sized saucepan, bring the mulberries, apple and water to the boil over moderate heat. Cover the pan, reduce the heat to low and cook the fruit for 20 minutes or until it is soft and pulpy. Remove the pan from the heat.
Scald a jelly bag or a large square of double-thick cheesecloth with boiling water. Hang the bag or cheesecloth on a frame or tie the ends to the legs of an upturned stool. Place a preserving pan underneath.
Pour the fruit mixture into the bag or cheesecloth and leave it to drain. Do not squeeze the bag to hurry the process as this will make the jelly cloudy. Measure the quantity of juice. For each 1 pint of juice you will need 1 pound of sugar.
Add the sugar to the juice. Place the pan over moderate heat and stir until the sugar has dissolved. Increase the heat to moderately high and bring the mixture to the boil. Boil briskly, without stirring, for about 10 minutes, or until the’ jelly has reached setting point.
To test if the jelly has reached setting point, remove the pan from the heat and spoon a little of the jelly on to a cold saucer. Cool it quickly. If the surface is lightly set and wrinkles slightly when pushed with your finger, it is ready. If setting point has not been reached, return the pan to the heat and continue boiling, testing frequently.
With a metal spoon, skim the scum off the surface of the jelly. Ladle the jelly into hot, clean, dry jam jars, leaving
Hnch space at the top of each jar. Wipe the jars with a damp cloth. Cover them with jam covers and secure with rubber bands. Label the jars and store them in a cool, dark, dry place. v- 1 ‘ s«