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. Makes about eight 1/2-pint jars.
