Required: The fruit.
To each pint of juice allow one pound of loaf sugar. Stalk the fruit, put in a jar and place it in a pan with boiling water to come half way up it. Let the water boil until all juice is extracted from the fruit. Strain the juice off, measure it, and allow sugar in the above proportion. Put the juice and sugar in a preserving-pan, let the sugar dissolve, then boil it to a syrup until some of it " jellies " when it is allowed to get cold.
Pour it into small, dry jars and cover when cold.