Instructions: You can use this recipe for any low pectin fruit e.g.. Saskatoons, blueberry, elderberry, raspberry, blackberry or May-apple.

Cook 1 1/2 cups of ripe mulberries, 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 over medium heat and boil without stirring until soft-ball candy stage - 240 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.

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