Instructions: Makes about 18 jelly glasses.

Scrub, cut in halves, remove seeds and slice into very small pieces.

Measure the fruit and juice and add 3 times the amount of water. Soak for 12 hours. Simmer for about 20 minutes. Let stand again for 12 hours.

For every cup of fruit and juice add 3/4 cup sugar. Cook ingredients in small quantities about 4-6 cups at a time until they form a jelly. Check by the sheet test with a spoon or use a thermometer 8 degrees F above the boiling point of water for your altitude.

Pour into prepared jars, seal and process.

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