Mulberry Jelly No. 1

Ingredients

• To each three quarts of berries
• add one quart cold water
• allow a pint for each pint of juice
• When the sugar has quite dissolved and boiled three minutes test it

Method

1. 1

   Let simmer slowly together fifty minutes, then add a second quart of cold water and simmer again for an hour, mashing well the berries.

2. 2

   The resulting juice should be thick and rich-looking.

3. 3

   Have sugar ready, heated, in another pan.

4. 4

   Skim well.

5. 5

   When the sugar has quite dissolved and boiled three minutes test it, for it may then be ready to pour into glasses.

6. 6

   Five minutes is usually quite sufficient.

7. 7

   Place in the sun till firm and cool.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 71. The excerpt below is the record exactly as published.

MULBERRY JELLY Neo. rx For a most brilliant, crimson jelly, tart and firm, use only the hard, red, immature berries (those nearly full- sized). To each three quarts of berries add one quart cold water. Let simmer slowly together fifty minutes, when add a second quart of cold water and simmer again for an hour, mashing well the berries. The resulting juice should be thick and rich-looking. Have sugar ready, heat- ed, in another pan, and allow a pint for each pint of juice. Skim well. When the sugar has quite dissolved and boiled three minutes test it

Cook this with the app: pantry check, scaling, and the assistant.