Jelly of Siberian Crabs

Instructions

1. 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 rice-crust.
2. 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.
3. Pour the whole into a jelly-bag, and when the juice is quite transparent, weigh it, put it into a clean preserving-pan, and boil it quickly for fifteen minutes.
4. 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.
5. Boil the jelly from fifteen to twenty minutes, skim it very clean, and pour it into the moulds.
6. Should the quantity be large, a few additional minutes' boiling must be given to the juice before the sugar is added.
7. Proportions: To each 1-1/2 lb. of crabs; water, 1 pint: 12 to 18 minutes. Juice to be fast boiled, 15 minutes; sugar, to each pound, 3/4 lb.; 15 to 20 minutes.