Sandi Gruhn, Manilla, Iowa, sends a very simple mulberry jelly recipe with rhubarb for a slight twist.
Recipe Box: Jelly and Jam Recipes and More
1-2-3 Mulberry Jelly
1 cup mulberries
2 cups diced rhubarb
3 cups sugar
1 package (3 ounces) raspberry gelatin, or 1 package powdered drink mix, optional
Combine mulberries, rhubarb and sugar in saucepan. Boil for 15 minutes. Add gelatin for added flavor, if desired. Mix until dissolved.
Pour hot liquid in sterilized jars and seal with paraffin.
NOTE: Sandi writes, “I run it through the blender or food processor to make a smoother jam. I also freeze it, rather than sealing it with paraffin.” Note the processing method and times listed below the recipe for Chokecherry Jelly.