Choisir des fruits à peau fine : ½ avec leur peau, ½ de fruits pelés, jeter les fruits avec peau à 3 reprises dans l’eau bouillante pendant ½ h 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 2 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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