Mulberry Jelly Recipe

Mulberry Jelly Recipe

Jellies are that kind of dessert that you never get bored at. Whether it’s summer, spring, or winter, never miss a chance to have this wonderful dessert anymore. But finding out authentic recipes is tough nowadays. After several months, I finally found this recipe on Pinterest. Lucky me!  Here is my recipe with only 4 ingredients. Let’s check it out!

Mulberry Jelly Recipe: 

I don’t say much! You should check out the recipe as early as possible. You’ll get the clear instruction of preparing the mulberries without any bitterness or extra sugary form. Here is the written recipe.

Mulberry Jelly Ingredients

  • 4 lbs of mulberries, ripe
  • 1/2 cup of fresh lemon juice, strained (juice from about 3 to 4 lemons)
  • 7 cups of granulated sugar
  • 6 oz. of fruit pectin, liquid

How to Make Mulberry Jelly Step by Step:

Step 1: Put all the mulberries in a zipper bag. Then, with a rolling pin, crush them as finely as possible. 

Step 2: Take out a large saucepan, and turn the heat on over medium-low heat. Add the crushed mulberries in the saucepan, and heat until the juices from the mulberries start to flow. 

Step 3: Reducing the heat to a simmer, cover the mulberries for 15 minutes to 17 minutes. 

Step 4: Place the warm sticky mulberries in a jelly cloth. Squeeze out the juice out of it and set aside.

Step 5: Now, you will need a 8-quart saucepan. Measure almost 3 cups of juice into the saucepan, and add ½ cup of fresh lemon juice along with 7 cups of granulated sugar. If you don’t have any, then add 10 cups of sugar in it. 

Step 6: Put the heat high, and bring it to a boil, stirring continuously in order to dissolve the sugar completely. 

Step 7: When the juice has reached in the full form, add 6 oz. of fruit pectin, stirring finely. 

Step 8: Boil it for 1 minute, stirring continuously so that it doesn’t stick to the bottom of the saucepan. 

Step 9: By this time, the jelly should be in the desired thickness. If not then boil for some more time. 

Step 10: Remove from the heat, and transfer to the sterilized jelly jars. Skim off the foam, if any. Fill to ¼ inch from the rim of jars. 

Step 11: Cover with lids and for processing, put them in a boiling water bath canner not more than 10 minutes. 

Remove carefully and let them cool in the wire rack. The nice purple-red color of the jelly looks absolutely amazing, right? 


Who doesn’t like jelly, especially when it is mulberry jelly! Worry not at all! Cause you have this special jelly recipe, full of sweetness and pure mulberry flavour. Enjoy up to 3 months or even more if stored correctly.

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