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Mulberry Fudge

1 1/2 c RIPE mulberries to make:
2/3 c Mulberry juice
2 c Sugar
2 tb Butter

You can use this recipe for any low pectin fruit eg. Saskatoons, blueberry, elderberry, raspberry, blackberry or May-apple.

Cook 1 1/2 cups of RIPE mulberries [unripe fruit is toxic- see about Red mulberry], mash and drain through a fine sieve or jelly bag to obtain the juice: about 2/3 cup yield. Mix juice with sugar and butter and cook over low heat until sugar dissolves. bring to a boil on medium and boil WITHOUT stirring until soft-ball candy stage- 240 Deg F. Remove from heat; cool until lukewarm and beat with a wooden spoon until mixture looses its gloss. Press into a buttered pan and cut into squares before the candy hardens.

Keep in a tightly covered dish or freeze because this candy hardens when exposed to the air.

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