Mulberry Jelly is made with deep red mulberries, which are not often available in the shops, but you can find them growing on trees in local areas near you.
A clear preserve like this jelly needs a ‘jelly bag’ to strain the fruit juice through – best left overnight. Do not be tempted to squeeze the jelly bag while it is draining, or the jelly will become cloudy.
Mulberry Jelly Recipe
Makes about 900g of fruit jelly to pot. For a good set, pick the fruits when they are red.
- 900g unripe red mulberries
- 1 lemon (zest and juice)
- 600ml water
- approx – 900g jam sugar (with added pectin) warmed
Put the mulberries in a pan, with the lemon zest and juice, and the water. Bring to the boil, cover with a lid, and simmer for 1 hour, then remove from the heat and leave to cool. Once cooled pour the fruit into a scalded jelly bag suspended over a non-metallic bowl and leave to drain overnight.
Measure the strained juice into a preserving pan. Add 450g jam sugar for every 600ml of fruit juice.
Heat the mixture over a low heat, stirring, until the sugar has completely dissolved. Increase the heat and boil rapidly, without stirring, for 5 to10 minutes, or to the setting point (105°C/220°F).
Skim off any scum and impurities from the surface of the jelly, using a slotted spoon. Ladle into warmed, sterilized jars, cover and seal. When the jars are completely cool, label, then store in a cool, dark place.