Originally Published:
Jubilee Cook Book, 1887
Original Images:

Boil the fruit whole in water enough to cover until it is perfectly soft, then pour into a coarse bag and let it drip over night, allow a pound of sugar to a pint of juice ; if you choose add the juice of a lemon to every quart of syrup. Boil the juice first and skim it, heat the sugar and add as the syrup boils up, boil gently twenty minutes and pour into tumblers or moulds.