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20 fl Juice fr damaged mulberries
2 1/2 lb Sugar (5 c)
2 lb Mulberries
Using damaged mulberries, reduce them to juice in the usual way. Put
the juice into a preserving pan with the sugar. Bring to the boil,
stirring, and then skim. When moving vigorously, tip in the
mulberries. they should be ripe but not soft enough to mash. Take the
pan from the stove and leave until the fruit is warmed through (taste
one). Then put back on the heat and boil gently for about 15 minutes.
Pour carefully - so as not to break the fruit - into a large bowl.
If, however, you are using a stainless steel preserving pan, you can
leave the mulberries in it.
Next day, bring to the boil and simmer steadily for 15 minutes, or
until setting point is reached. The point of this careful method is
to keep the fruit as intact as possible. You can avoid breaking the
fruit 'by gentle stirring, and by simmering the fruit very slowly.
Pot in the usual way.
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