Mulberry Jelly

Mulberry Jelly
Recipe type: Jelly
Cuisine: British
  • Cooking apples (2 medium large ones)
  • 910g (2lb) mulberries
  • 300ml (1/2 pint) water
  • sugar
  1. Cut the whole apples into small chunks, retaining the core and peel.
  2. Place the apple chunks in a preserving pan, add the water and cook until the apples soften - about 10 to 15 minutes.
  3. Add the mulberries and continue to cook until the apples are pulpy.
  4. Transfer the pan contents to a jelly bag and leave to drip over night.
  5. Measure the collected juice.
  6. For every 600ml (1pint) of juice, weigh out 450g (1lb) of sugar.
  7. Place the juice and sugar in the preserving pan and bring to the boil
  8. Boil briskly until setting point is reached.
  9. Pour into heated and sterile jars.
  10. Seal immediately.

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