Mulberry Jelly

3 pounds ripe mulberries
1/2 cup fresh lemon juice -- strained
7 cups sugar
1 bottle liquid pectin

Put mulberries in saucepan and crush. Heat gently until juice starts to flow, then simmer, covered, for 15 minutes. Put in jelly cloth or bag, and squeeze out juice.

Measure 3 cups into a very large saucepan. Add lemon juice and sugar, and mix well. Put over high heat and bring to boil, stirring constantly. At once stir in pectin.

Important. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.

Remove from heat, skim off foam with metal spoon, and pour quickly into hot sterilized jars. Seal.

This recipe yields about 8 half-pint jars.

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