4 c. juice
5 c. sugar
1 pkg. Sure Jell pectin
1/2 oz. lemon juice

Pick fruit using heavy gloves or bar-b-que tongs. Include some slightly green ones. Using long-handled fork, burn off spines over gas burner, then drop into sink or pail of water. Cut fruit in half or quarters and put in cheese cloth which has been laid in large kettle. Add just enough water to keep fruit from burning, tie bag and cover. Simmer until fruit is soft, about 15 minutes after juice has started to bubble. Take out of kettle; hang and allow juice to drip.

Use the juice in proportion listed on the reverse side. In large pan, mix Sure Jell with juice and bring to boil, stirring constantly. Add sugar and boil again 8 to 10 minutes, stirring constantly. Add lemon juice and pour into sterile jars. Cover with paraffin.

For Syrup - Omit Sure Jell pectin and boil only 5 minutes.