This fruit makes a jelly of beautiful colour, and of pleasant flavour also; it may be stored in small moulds of ornamental shape, and turned out for a dessert dish. Take off the stalks, weigh, and wash the crabs; then, to each pound and a half, add a pint of water, and boil them gently until they are broken, but do not allow them to fall to a pulp. Pour the whole into a jelly-bag, and when the juice is quite transparent, weigh it, put it into a clean preserving-pan, boil it quickly for ten minutes, take it from the fire, and stir in it, till dissolved, ten ounces of fine sugar, roughly powdered, to each pound of the juice; boil the jelly from twelve to fifteen minutes, skim it very clean, and pour it into the mould. Should the quantity be large, a few additional minutes boiling must be given to the juice before the sugar is added.

To each 1 1/2 lb. of crabs; water, 1 pint: 12 to 18 minutes. Juice to be boiled fast 10 minutes; sugar, to each pound, 10 ozs.: 12 to 15 minutes.