Mulberry Ginger Syrup

Ingredients

• 6 cups
  mulberry juice
• 1 ounce
  thinly sliced crystallized ginger
• 9 cups
  sugar

Cooking Directions

1. Send mulberries through a food mill to remove seeds and excess pulp.

2. Combine mulberry juice, ginger and sugar in a large saucepan. Bring to a full rolling boil, boil for 1 minute, skim foam off the syrup and discard.

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4. Combine mulberry juice and ginger in a large saucepan. Bring to a boil over high-heat. Add sugar, stirring until dissolved. Return to a boil. Boil hard 1 minute, stirring constantly.

5. Remove from heat and fill jars leaving 1/2-inch head-space, wipe rims of jars clean with a warm wash cloth. Place lids on jars and tighten rims.

6. Process in a boiling water canner for 10 minutes. Remove jars carefully with a jar remover. Place hot jars on counter top. As jars cool you’ll hear a “ping” when the jars seal. Leave undisturbed for 24 hours.