Mulberry Preserves

Ingredients

• Servings: 8
• 6 cups mulberries
• 1 tablespoon water, or more as needed
• 2 cups water
• 3/4 cup sugar
• 1 (3 ounce) package strawberry-flavored gelatin (such as jell-o®)
• 1 (1.75 ounce) package powdered fruit pectin
• 8 half-pint canning jars with lids and rings

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 50 mins


• mix mulberries and 1 tablespoon water in a large pot; bring to a boil. reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. mash berries using a potato masher.
• combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. stir gelatin mixture into mashed mulberries; bring mixture to a boil.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
• remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.