- 2 cups pureed mulberries
- 1 1/2 cups granulated sugar
- 1/4 cup white corn syrup
- 1 tablespoon lemon juice
- Bring mixture to a boil you cannot stir down and boil one minute
from that point.
- Remove from heat, skim off foam and seal in jars.
- Refrigerate or preserve by hot water bath canning process.