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. * Careful. The juice easily stains things red. Posted to Master Cook Recipes List, Digest #113 Date: Sun, 9 Jun 1996 16:27:16 -0700 (PDT) From: PatH Recipe By : Womans Day Encyclopedia of Cookery (1966)