Mulberry jelly

Mulberry jelly

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
slightly underripe mulberries, washed and stalks removed
sugar, warmed

Method

  1. Put mulberries into a heavy saucepan and cover with cold water. Bring slowly to the boil, mashing down well to extract juice. Simmer gently for about 1 hour or until pulp is very soft.
  2. Strain through a colander lined with several layers of muslin (cheesecloth), set over a bowl. Do not press pulp, but allow juice to drip through slowly. Measure juice by transferring it from the bowl to a saucepan with a cup measure. Do not use sediment.
  3. Bring juice to the boil and add 220 g sugar for every 250 ml of juice. Stir until sugar is dissolved, then bring back to the boil and boil until setting point is reached. Pour into clean, warm sterilised jars and seal.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again