Crush three cups of really ripe mulberry fruits and then cook them in a saucepan for a few seconds. Add two cups of water and a packet of pectin. Stir till the pectin gets dissolved. Add one cup of sugar and stir till it melts. Keep boiling and stirring till the mixture becomes thick. Thereafter, cool it; put in sterile jars and refrigerate.

Juice
Take mulberry fruits and wash them properly. Rinse the water thoroughly and then crush the fruits in a blender. Chill and serve.

Ice cream
One needs an ice cream maker for this, but the result is worth taking the trouble. In a saucepan, heat one cup of half and half (a mixture of milk and cream), taking care not to boil it. Then in a bowl, whisk together one cup of whipping cream and four egg yolks. Slowly pour the heated half and half into the egg yolk mixture and then whisk. Return this mixture to the saucepan, and add three-fourth cup of sugar; cook over medium heat, stirring continuously until the mixture coats the back of a spoon. Remove from the heat and allow it to cool for 30 minutes in the refrigerator. Thereafter, add puree of two cups of crushed mulberry fruits; mix and process in the ice cream maker.