Mulberry recipe:

What you need:

5-1/2 cups prepared fruit (buy about 3 qt. fully ripe mulberries)

1/2 cup fresh lemon juice

1 box MCP Pectin

1/2 tsp. butter or margarine

8-1/2 cups sugar, measured into separate bowl



Make It:

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.



CRUSH mulberries thoroughly, one layer at a time. Measure exactly 5-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.



STIR in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. This is where you can get rid of the seeds as they float to the top.