Ingredients
- 1 pound mulberries
- 1 cup water in a preserving kettle
- 4 pounds mull
Directions
Stem the fruit; put in stone jars in alternate layers with an equal weight of sugar. Cover the jars, place them in a large kettle of cold water, bring to the boil, and let simmer till tender. Put the damsons carefully into tumblers or jars, pour the juice into a preserving kettle, boil it briskly 1") minutes, strain through a jelly bag, and pour over the fruit. Seal the jars, and cover the glasses when cold as for jelly.
CAXXED fKUITS AND J-EGETABLES. 277
PRESERVED MULF'.ERRIES.
JMrs. Roicr.
Put 1 pound mulberries and 1 cup water in a preserving kettle, simmer till soft, then strain and squeeze out all the juice. Put this back in the kettle, add 4| pounds sugar, boil and skim till clear, add 4 pounds mull)erries, and simmer 15 minutes. Set aside over night. ]t the juice is not jellied in the morning, simmer again 15 minutes, breaking the berries as little as possible. Put into jars or tumblers, and fasten up when cold.