Wash fruit, do not core or peel, cut out any blemishes. Barely cover with water in kettle, simmer until soft. Strain through jelly bag. Measure juice and add 3/4 cup sugar for each cup of juice. Stir until sugar is dissolved, cook until syrup sheets from spoon. Jelly can be flavored with several drops of cinnamon oil and can be tinted with red food coloring.