A delicious, foraged jelly from mulberries, perfect for snacks and sandwiches
After picking the berries, wash them well to remove any bugs and twigs that might be stick in the bucket.
Juice the mulberries. It removes the stems and seeds. I recommend re-juicing the pulp at least once to remove even more of the liquid. You'll be surprised what comes out if you run the pulp through the juicer a few times.
Put the juice in a heavy-bottom pot. Bring the juice to a boil and let cook for 5 minutes to cook off some of the excess water.
In a bowl, mix part of the pectin and one cup of sugar. Whisk it together then pour into the boiling juice. Mix well to remove lumps.
Add the remaining 2.5 cups of sugar and 1/4 cup of lemon juice.
Bring to a rolling boil. Stir for the entire minute to prevent the jelly from burning. Remove from heat.
Ladle hot jelly into jelly canning jars. Measure 1/2" headspace and wipe off the edges of the jar with a clean rag. Put on the lid and rims and tighten.
Process the jars at 10 minutes. Remove from the canner and let sit on the counter top, on a dry towel, for 12 hours.