Mulberry Wine Jelly Recipe
Ingredients
>> 1 cup mulberries, chopped (fresh or frozen)
>> 2 1/2 cups dry white wine
>> 3 1/2 cups sugar
>> 1 package (3oz) liquid pectin (never use powdered for this recipe)
Instructions
In a bowl, mix the berries and wine. Slightly crush them and let sit 30 minutes.
As the berries and wine are infusing, create a cheesecloth pouch over a deep bowl. (Be sure it is secure so it will not fall into the bowl as you pour the berries into it!)
After the 30 minutes, carefully pour into the cheesecloth bag. Let the liquid naturally drip - do not disturb this for one hour!
As it is dripping, prepare your canning jars and lids. (Please refer to link in the notes how to do this safely.)
After the one hour of dripping, transfer liquid to a deep, stainless steel saucepan. Stir in the sugar and over high heat, stir constantly until you get a full rolling boil that does not stir down. Stir in the liquid pectin. Bring back to a boil and boil hard and constantly for 2 minutes.
Remove from heat and slim off foam. (If you do not get it all, don't worry.)
Quickly pour into your hot jars. Be sure to leave 1/4 inch headspace. Wipe the rims dry, center the lids on the jars and screw on the bands only until you feel some resistance, then tighten.
Place jars water bath canner making sure they are totally covered with water. Bring to a boil and process 10 minutes.
Remove canner lid and let sit 5 minutes before removing from the water. Place on a towel covered surface and do not touch for 12 to 24 hours.
Store in your pantry or give some away as gifts!
Notes:
No mulberries? No worries! Use any berry for this recipe. Saskatoons, haskaps, salals, aronias, strawberries, raspberries, etc.
Click here to learn how to sterilize your jars and lids.
Edible Trees and Shrubs in Recipe: Mulberry
Recipe Category: Jams, Jellies and Syrups
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