Mulberry Preserves
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Water3 cup
White SugarDirections:
1
Mix mulberries and 1 tablespoon water in a large pot; bring to a boil
2
Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes
3
Mash berries using a potato masher
4
Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved
5
Stir gelatin mixture into mashed mulberries; bring mixture to a boil
6
Sterilize the jars and lids in boiling water for at least 5 minutes
7
Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top
8
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles
9
Wipe the rims of the jars with a moist paper towel to remove any food residue
10
Top with lids, and screw on rings
11
Place a rack in the bottom of a large stockpot and fill halfway with water
12
Bring to a boil and lower jars into the boiling water using a holder
13
Leave a 2-inch space between the jars
14
Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars
15
Bring the water to a rolling boil, cover the pot, and process for about 15 minutes
16
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool
17
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)
18
Store in a cool, dark area