Jellies of these fruits are all made in the following manner: Take the
berries when ripe, and in their prime, mash them, and let them drain
through a flannel bag, without squeezing it. To each pint of juice, put
a pound of white sugar, and the beaten white of an egg to three pounds
of the sugar. Set it on the fire--when it boils up well, take it from
the fire, and skim it clear. Set it back on the fire--if any more scum
rises, take it from the fire, and skim it off. Boil it till it becomes a
jelly, which is ascertained by taking a little of it up into a tumbler
of cold water. If it falls to the bottom in a solid mass, it is
sufficiently boiled.