They are all made in the same manner. Take the fruit in its prime, wash
and drain it till nearly dry, then put it in an earthen jar, or pot, and
set the pot in a kettle of hot water. Set the kettle where the water
will boil, taking care that none of it gets into the jar. When the fruit
breaks, turn it into a flannel bag, and let it drain slowly through,
into a deep dish, without squeezing. When the juice has all passed
through the bag, put to each pint of it a pound and a half of white
sugar. Put to each quart of the syrup the beaten white of an egg. Set
the syrup where it will boil gently--as fast as any scum rises, take the
syrup from the fire, and skim it clear. When the jelly has boiled
fifteen or twenty minutes, try a little of it in a tumbler of cold
water--if it sinks to the bottom of the tumbler in a solid lump, it is
sufficiently boiled. Jellies are improved by being put in the sun for
several days--care must be taken that the dew does not fall on them.