Choisir des fruits à peau fine : ½ avec leur peau, ½ de fruits pelés, jeter les fruits avec peau dans l’eau bouillante après les avoir fait tremper 24h en renouvelant l’eau aussi souvent que possible., laisser bouillir jusqu’à ramollissement de la peau
Passer à la moulinette tous les fruits avec ou sans peau, peser, compter 1 litre d’eau et 1 kg de sucre par kg de pulpe
Cuire à grand feu en remuant jusqu’à épaississement, le jus doit prendre en gelée.
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