Fruit Jellies

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

Cover the jar and boil until the fruit breaks down.

Strain the mixture through a coarse bag, pressing to extract juice.

Measure 1 pound of loaf sugar for each pint of juice.

Heat the sugar in a shallow dish in the oven, stirring to prevent burning.

Boil the juice for 20 minutes after it starts boiling.

Add the hot sugar to the boiling juice, stirring rapidly until dissolved.

Let the jelly boil briefly, then remove from heat.

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

Allow the jelly to set for an hour, then seal as you would preserves.