DIRECTIONS

• Wash the fruit thoroughly and cut it into pieces. To extract the juice, put the fruit in a large, heavy-bottomed pot. If the fruit is soft, crush it a little and add just enough water to keep it from burning. If the fruit is hard, add water to just below the top layer.
• Cover and cook over low heat until the juice flows freely, from 3 - 15 minutes depending on the fruit. Strain through a colander. Pour the juice into a damp jelly bag or through several layers of damp cheesecloth draped over a colander and set over a bowl so the juice will drip freely. Be patient, allowing an hour or more for the juice to drip through. You should have about 4 cups of juice.
• To make the extracted juice into jelly, measure no more than 4 cups of juice at a time into a large pot. Boil for 5 minutes, then add the sugar, allowing 3/4 cup sugar for each cup of juice. Boil until the mixture jells, from 10 - 30 minutes depending on the kind of fruit.
• Skim off the foam and pour the jelly into hot, sterilized jars. Seal immediately with metal lids or paraffin and cool, label, and store.