Mulberry Jam

3 lbs mulberries, ripe
1/2 cup lemon juice
7 cups sugar
1 bottle liquid pectin

Put berries in saucepan and crush. Heat gently until juice starts to flow. Heat gently until juice starts to flow.Put into jelly cloth or bag and squeeze out the juice. Measure out 3 cups of juice into a very large saucepan. Add sugar and lemonjuice, mix well,Put over high heat and bring to a boil, stirring constantly. Stir in the pectin all at once,Then, bring to a rolling boil and boil hard for 1 min., stirring constantly.Remove from heat skim off the foam, with a metal spoon,Pour quickly into hot sterilized jars and seal, process in boiling water bath for 10 minutes


Spiced Mulberry Jam

1 quart Mulberries
1/4 cup lemon juice
3 cups sugar
1/2 teaspoon cinnamon
1/2 tsp of nutmeg

Wash and stem mulberries. Cover mulberries with cold, salted water. Use 1/4c salt to 1 qt water. Let stand 5 minutes. Drain and rinse with fresh water 3 times.Crush berries. Add sugar, lemon juice and cinnamon (& nutmeg if using). Cook slowly, stirring, until sugar dissolves. Boil rapidly, stirring constantly to prevent scorching, until jelling point is reached (220 degrees, I'm not sure what it is for high alt.) Remove from heat and skim foam. Ladle into hot jars. Seal and process in boiling water bath for 10 minutes.