Mulberry Jelly
A simple recipe for making jelly from mulberries, especially windfalls. Uses a jar in the oven to extract juice, then thickens with cornstarch.
Ingredients
- 4 cups Mulberries (Windfall mulberries are ideal)
- 1 cup Granulated Sugar (Adjust to taste)
- 1 tablespoon Cornstarch (For thickening)
- 2 tablespoons Water (To dissolve cornstarch)
More recipes using Mulberries
Instructions
- 1Wash the mulberries thoroughly and place them in a heat-safe jar.
- 2Place the jar in a preheated oven at 300°F (150°C) for 30 minutes, or until the mulberries have released their juice.
- 3Carefully remove the jar from the oven and strain the juice through a cheesecloth or fine-mesh sieve into a saucepan.
- 4Add sugar to the juice in the saucepan. In a small bowl, dissolve the cornstarch in water. Add the cornstarch slurry to the saucepan. Bring the mixture to a simmer over medium heat, stirring constantly, until the jelly thickens (about 5-10 minutes).
- 5Remove from heat and let the jelly cool slightly before transferring it to sterilized jars. Seal the jars and store in the refrigerator.
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