posted by Angel 07-06-100 5:26 PM
Categories: jw, candies, fruits, fudge, mulberry
Yield: 1 Batch
1 1/2 cups ripe mulberries to make: 2/3 cup Mulberry juice
2 cups Sugar
2 tbl. 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 Degrees 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.
From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4 Posted by: Jim Weller.
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