Mulberry Jam makes 9-8 oz. jars
5 c. seedless and stemless, pulpy mulberry juice
1/4 c. lemon juice
1 box Sur-Jell pectin (1.75 oz)
7 c. sugar
1. Sterilize and heat jars and lids.
2. In a large pot, add mulberry pulp, lemon juice, and pectin, whisking together. Bring the mixture up to a rolling boil.
3. Add all of the sugar at once, stirring until it is dissolved. Return to a rolling boil and cook 1 minute.
4. Remove from the heat and skim off any foam. Ladle into hot, sterile jars, and process in a water bath for 10 minutes. Cool.