Wash fruit, squeeze out juice keeping seeds aside, mince the skins. Put
seeds in muslin bag and soak with skins, juice and 4 pints water for 24
hours. Then boil all for 1 hour, allow to stand another 24 hours. Measure
pulp and allow 1 pound sugar for each pint. Stir until sugar is dissolved
and boil for 1/2 hour or until it jellies.
