Directions:
Heat and mash fruit until juice runs readily. If fruit is not entirely broken rub through coarse sieve. Pour into sterilized jelly bags of unbleached muslin or doubled cheesecloth and drain but do not squeeze.
Take 7/8 cup sugar for each cup of juice. Boil juice 8 to 20 minutes (berries and currants require less time); add sugar which has been heated in oven; stir until sugar is dissolved and boil about 5 minutes. Pour into hot sterilized tumblers. Hard fruits like apples and quinces should be cut up, covered with cold water and cooked until tender before turning into jelly bags.