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Mulberry Marmalade and Jam

These may be made from the berries used for jelly, in which case the stems must be clipped before cooking, but they are richer to be made with fresh, uncooked berries. For Marmalade mash the pulp and put through coarse sieve, return to fire with equal measure of sugar, and cook till of desired consistency. For the Jam simmer the berries in their own juice till tender but whole. Add sugar as above and cook till thick as desired.