2 large apples - chopped
1 medium lemon - chopped
5 cups water
2 lbs Mulberries
3 and 3/4 cups white sugar - approx.
8 teaspoons brandy

Combine apples, lemons and water in a large saucepan. Bring to boil, lower heat and simmer covered, for 1 and 1/2 hours. Stir in Mulberries, simmer covered, for about 1 hour or until berries are soft.

Test for pectin
Drop a small amount of the liquid into methylated spirits. If it forms into a gel in the methylated spirits there is enough pectin to set the jelly. If there is not enough pectin present then the jelly will not set and a commercial jam setter needs to be used. This can be bought at any supermarket - just follow the instructions on the packet

Strain mixture through a fine cloth. Allow liquid to drip through cloth slowly, do not squeeze cloth. Discard pulp.

Measure liquid into a large saucepan. Add sugar in the quantity of equal volume of sugar to liquid, i.e. one cup of sugar to each cup of liquid.

Stir over heat, without boiling, until sugar is dissolved. Bring to boil, boil uncovered until jelly sets when tested. Skim off the frothy scum towards the end of cooking only.

Stir in brandy.

To test for setting point
Remove pan from heat, put a little jelly onto a cold plate and cool it quickly. Run your finger through the centre and if the jelly or jam is ready it will crinkle slightly and remain in two separate portions. It will also form a firm drop on the finger.

Pour into hot sterilized jars. Seal when cold. Makes about 4 cups.