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MULBERRY JAM Mrse Kenneth De Jong

From Peoria School Circle Cook Book - 1979 (1979).

Source and licence

From Peoria School Circle Cook Book - 1979 (1979), printed page 172, digitised by the Internet Archive: https://archive.org/details/1979-peoria-school-circle-cook-book-test

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. Cover six cups mulberries with water and cook till soft.
  2. Drain off juice and keep four cups juice and add one package of Sure- Jell.
  3. Bring to a rolling boil.
  4. Add 5 1/2 cups sugar and one package raspberry Kool-Aid.
  5. Bring back to a boil and cook two minutes longer.
  6. Fill jars and seal.
  7. Makes 3 pints.