Preparation:
Makes about 18 jelly glasses.
Scrub, cut in halves, remove seeds and slice into very small pieces.
Measure the fruit and juice and add 3 times the amount of water. Soak for 12 hours. Simmer for about 20 minutes. Let stand again for 12 hours.
For every cup of fruit and juice add 3/4 cup sugar. Cook ingredients in small quantities about 4-6 cups at a time until they form a jelly. Check by the sheet test with a spoon or use a thermometer 8F above the boiling point of water for your altitude.
Pour into prepared jars, seal and process. Source: Joy of Cooking 1974 printing Shared by Elizabeth Rodier June 1993 (testing recipe with limes) |
