Personally, I prefer drizzle’s to Jams and Jellies. Drizzle is still in a liquid state and can be used as flavoring for breads, cakes, drinks, ice creams and more.
Drizzle’s are my favorite way to can because they can be used in many ways. Drizzle’s can be used in place of sugar in recipes (i.e. one cup sugar = 1 cup drizzle). In my house we use drizzle’s for baking, cakes, syrup, salad dressing, oatmeal and more.
This Recipe makes 6 8oz jars.
2 cups mulberries
2 Cups Rhubarb
2 Cups Oranges
2 Cups Water
3/4 cup sugar
1 30z package of the Jello Flavoring of your choice (optional)
1/2 cup lemon juice
Before you begin working with the food prep all of your materials.
Fill your canner bath with water and turn on the heat so that it is boiling when you are ready to can.
Wash your four quart jars, and lids, in soap and water. Most recipes you see on line will tell you to clean jars in boiling water. This was how they cleaned things in the old days, back when people made their own soap. Soap today is able to clean these jars well enough to skip boiling them.
Set your jars up in your work space.
Wash your oranges, mulberries and rhubarb in vinegar and water.
Blend oranges, mulberries and rhubarb.
Combine 2 cups of water, sugar, lemon juice and jello flavoring of your choice in bowl. Stir until everything has dissolved.
Put mulberry mixture and bowl of ingredients into one large pot. Bring to a Rolling Boil.
Using a ladle, pour the mulberry mixture into your jars. Leave 1/4in head space.
Wipe any residue from the top of the jars. Place lids on top, lightly screw on the caps. Place jars on the canning bath rack and lower into the pot. Make sure there is at least 1 inch of water above the jars. Place lid on top and boil for 20 min.
Remove jars from bath and allow to stand for 24 hours . If lids do not pop inward, when pressed on, after 24 hours, they are safe to store.