Black Raspberry Jelly
Place 2 pints of ripe raspberries in a saucepan and cover with water. Boil for 5 minutes and run an immersion blender through the berries to crush.
Run the berries through a food mill or sieve to strain out the seeds. I used several sieves of decreasing pore size to repeatedly strain the pulp so that I retained as much of the pulp as possible while removing the seeds. I wasn't going for a perfectly clear jelly, but I wanted more of a seedless fruit spread. If you want a clear jelly you should strain the pulp through a cheesecloth or jelly bag and let it sit undisturbed overnight without squeezing.
Measure 3 c of the juice/pulp and add 1 package of powdered pectin. Bring to a full rolling boil. Add 4 2/3 c sugar all at once and return to a boil. Boil for 1 minute then pour into hot jars and process 5 minutes in a boiling water bath.
When we got home I went searching on my own land and found a couple more pints of raspberries and blackberries. I combined them with the mulberries I got from the cemetery and made some mixed berry syrup.
I prepared the juice from the mixed berries as described above, then I added an equal amount of sugar and returned to a boil. I then poured into hot jars and processed 30 minutes. I will probably use the syrup on pancakes, though it is a bit runny, but I will also make soda by mixing a couple of tablespoons with soda water. You could also add it to lemonade or pour it over ice cream.
I don't know what I am going to do with mulberries yet, but they are sweet and delicious. I may just do syrup and jelly, but I may venture into some other territories.
I guess I feel guilty about gleaning, but not guilty enough to stop.