Fruit Jellies

Place the fruit in a stone jar and submerge it in a kettle of tepid water.

Bring the kettle to a boil, covered, until the fruit breaks down.

Strain the mixture through a coarse bag, pressing to extract juice, and turn the bag inside out between squeezes to remove pulp and skins.

For each pint of juice, add 1 pound of loaf sugar.

Boil the juice alone for 20 minutes once it starts boiling.

While boiling, heat the sugar in shallow dishes in the oven, stirring to prevent burning.

Once the juice has boiled for 20 minutes and the sugar is hot, add the sugar to the juice, stirring rapidly until dissolved.

Allow the jelly to come to a boil again, then remove the kettle from the heat.

Roll glasses or cups in hot water and fill them with the hot jelly mixture.

Let the jelly set for an hour, then seal and store like preserves.