Mulberry Jam

 6 pints cleaned ripe Mulberries

4c. sugar
1/4 c fresh lemon juice
1 package Sure Jell lower sugar pectin
7 cleaned & processed 8 oz Mason or Ball jars.
( I washed them in the dishwasher and left them in there drying while I was preparing the jam they need to be HOT to seal)
Fill a large canning or pasta pot with water and set to boil.

Pulse and process mulberries in food processor and transfer into a large pot & boil for 10 minutes. Process through a sieve and re-add 4c juice and 2 cups of the pulp back into pot and add 1/4c lemon juice & pectin whisk until combined over medium heat. Add 2 c sugar and mix to combine and then next 2c and mix until combined and bring to a boil.
When it is boiling and continues to do so when you have stirred it turn off heat and ladle into hot prepared pint jars and close tightly with tops & rims and put into the boiling pot of water. After all jars are filled boil in pot of water with water coverage of at least 1"above rim for 10 minutes and remove and set aside to cool over night at room temperature. You will know if they are sealed properly if when you push in the middle of the top and it doesn't pop back. If it does, it must be refrigerated. Otherwise it will store in a cool dark space for 8 months-1 year.