Turk’s Cap Jelly
2 cups ripe and slightly underripe fruit
2 tablespoons pectin
1/2 cup sugar
Cover the fruit with water. Heat and simmer until soft, about 20 minutes. Crush the fruit and strain it through a cheesecloth or a jelly bag. Add the pectin to the liquid, and bring it to a rolling boil. Add the sugar, bring to a boil, and cook for 2 or 3 minutes, until the liquid passes the jelly test. Turk’s cap fruits gel with a minimum of pectin and sugar.