MULBERRY JAM
4 cups (2 lbs.) prepared fruit
7-1/2 cups (3-1/4 Ibs.) granulated sugar
2 tablespoons lemon juice
1 bottle Liquid Pectin
To prepare the fruit: Pull out stems, crush thoroughly about 2 quarts fully ripe Mulberries. Measure 4 cups into a very large saucepan. Squeeze the juice from 1 medium-sized lemon. Measure 2 tablespoons lemon juice into saucepan.
To make the jam: Add sugar to fruit in saucepan and mix well. Place over high heat, bring to a full rolling boil, and boil hard 2 minute, stirring constantly. Remove from heat and at once stir in pectin. Then stir and skim by turns for 5 minutes to cool slightly, to prevent floating fruit. [Ladle quickly into sterilized jars. Paraffin at once. Makes about 11 six ounce glasses of jam.
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