— Powdered and liquid gelatin are handled differently; do not substitute one for the other.
Makes 6 half-pint jars
3 cups mulberry juice from 2 to 3 quarts fresh mulberries
1 box (1.75 oz.) powdered pectin
5 cups sugar
Wash and rinse jars and keep warm until ready to fill. Prepare lids according to manufacturer’s directions.
Sort and wash berries, crush berries thoroughly and heat slowly until juice starts to flow.
Cover and simmer 10 minutes. Strain through fine mesh strainer or cheese cloth.
Measure juice, adding up to 1/2 cup lemon juice to make up the 3 cups of juice needed. Mix with powdered pectin in saucepan. Bring quickly to a hard boil, stirring constantly. Add sugar all at once.
Bring to a full rolling boil (a boil that cannot be stirred down); boil hard one minute, stirring constantly. Remove from heat and skim off foam with a metal spoon. Pour at once into clean, hot jars, leaving 1/2 inch headspace.
Wipe rims of jars with a dampened clean paper towel and adjust two-piece metal canning lids. Process in a boiling water bath for 10 minutes.
Sweet and sour chicken
3/4 cup cornstarch
1/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 cup ice cold water
Canola or peanut oil for frying
2 boneless chicken breasts, cut into 1-inch pieces
1 Tbsp. canola oil
2 cloves garlic, minced
1 green pepper, cut into 1-inch pieces
1 onion, cut into 1-inch pieces
20 oz. can pineapple chunks, drained (reserve juice)
Sweet and sour sauce:
1/3 cup mulberry jelly
1/3 cup soy sauce
1/3 cup barbecue sauce
2 Tbsps. cornstarch dissolved in reserved pineapple juice
Mix tempura ingredients in a bowl.
Heat 2 to 3 inches of frying oil to 360 F in a large pot.
Coat chicken pieces in the batter and fry in small batches till golden. Drain on a rack or paper towel.
Meanwhile, in large frypan, heat a tablespoon of oil. Add garlic, pepper and onion and saute till tender. Add pineapple and continue to cook to get some color on the pineapple.
In bowl, mix sweet and sour sauce. Add to vegetables and cook until thickened. Stir in chicken and continue to cook over medium heat until chicken is hot and cooked all the way through (test a piece by cutting it in half).
Serve over cooked rice.