Mulberry Jelly
Wash and dry glass jars and lids thoroughly. Once dry place bottles in oven at a low heat – this will help sterilise them and stop then from cracking when you add the hot jelly. Place lids in a saucepan and bring to a low boil to sterilise.
You will need a jelly bag or square of muslin and a jelly stand to sieve the fruit pulp. You can improvise by turning a stool or chair upside down and hanging the jelly bag over a bowl.
Quantities
1 kilo Mulberries
4 Granny Smith apples
tablespoon lemon juice
1.5 Kilos White Caster Sugar
Roughly chop the apples and place in pot (skin, seeds and all), add mulberries and lemon juice. Cook down fruit until apples are soft.
Pour fruit pulp and juice into jelly stand and allow to drain - let this happen, don't try and push it down or speed it up or you'll get cloudy jelly. This may take hours!
Once strained weigh and add equal quantity sugar to strained juice. Gently cook until sugar is dissolved, bring to the boil and gently stir until setting point has been reached.
Pour hot jelly into hot jars and seal. Turn jar upside down for 5 minutes then turn right side up and allow to cool before labeling.
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