- Cut fruit in half, remove seeds and stem end.
- Slice rind thin or grind fine.
- For every cup of fruit add 1½ cups water.
- Let stand overnight.
- Pour in kettle and cook slowly 1-2 hours until tender.
- Again, let stand overnight.
- For each cup of fruit add one cup of sugar and cook 20 minutes or until it jells.
- Pour into sterilized glasses and seal.