In the afternoon shave the fruit skins very thin and about an inch long.
Break inside in pieces, taking out seeds and inner core. Measure and to 1 part fruit, add 3 parts water. Let stand overnight. In the morning boil hard for ten minutes. Then put away until next morning. Measure mixture, add 1 pound of sugar to each pint. There will be 6 or more pints according to size of fruit. Place on stove and boil hard for about 1 hour. Do not cover. Test by cooling a few drops until it jells.
Posted to Bakery-Shoppe Digest V1 #461 by fundwell@... on Dec 19, 1997
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