• To each 1½ lbs.
• crabs
• water, 1 pint: 12 to 18 minutes. Juice to be fast boiled, 15 minutes
• sugar, to each pound, ¾ lb.; 15 to 30 minutes.

This fruit makes a jelly of beautiful colour, and of pleasant flavour also: it may be stored in small moulds of ornamental shape, and turned out for dessert. Take off the stalks, weigh, and wash the crabs; then, to each pound and a half, add a pint of water and boil them gently until they are broken, but do not allow them to fall to a pulp. Pour the whole into a jelly-bag, and when the juice is quite transparent, weigh it, put it into a clean preserving-pan, boil it quickly for fifteen minutes, take it from the fire, and stir in it until dissolved three-quarters of a pound of fine sugar roughly powdered to each pound of the juice; boil the jelly from fifteen to twenty minutes, skim it very clean, and pour it into the moulds. Should the quantity be large, a few additional minutes’ boiling must be given to the juice before the sugar is added.