Mulberry Jelly

On a beautiful late May or early June day, gather a colander of mulberries (very much available every 17th year when the birds have their tummys full of cicadas). Rinse;
cover just barely with water in a heavy large saucepan, or pressure cooker. If saucepan, simmer 10 minutes, if pressure cooker, 1 minute at 5 pounds.

Pour into strainer lined with thin cloth and allow to drain and drip.

Measure equal amounts of sugar and juice into large heavy kettle; add 1 tablespoon lemon juice. Bring to full boil, stirring constantly, and cook until jelly sheets from the spoon. Turn heat off and add 1 teaspoon butter, stirring until dissolved, and foam is gone. Pour immediately into hot jars and seal. (Mulberries are low in natural pectin - to be sure of jelly, rather than syrup, use Certo or Sure-Jell, following recipe for blackberry jelly.)

May mulberries
fruited fully and beautifully
turned a day
which opened gray
into sunlight
and bright.

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