Use fruit which is firm and just ripe. Put into a pan with the tartaric acid and water and simmer until the fruit is soft. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint/500ml juice. Heat the juice gently and stir in the sugar until dissolved. Boil hard to setting point. Pour into small hot jars and cover. This jelly is particularly good for tarts.
© 1978 Mary Norwak estate. All rights reserved.