Mandrake Or May Apple Jelly - cooking recipe

Ingredients

5 lb. Mandrake fruit (in fence rows and woods in August)
5 c. water
1 box Sure-Jell
9 c. sugar

Preparation

Cut fruit in small pieces, but don't peel.
Add water and simmer covered 10 minutes.
Crush with masher and simmer 5 minutes more.
Put in jelly bag and squeeze out juice.
(Add coloring if desired.)
Combine 7 cups juice with Sure-Jell.
Place over high heat, stirring, until mixture comes to a hard boil.
Stir in sugar at once.
Bring to a full rolling boil and boil for one minute, stirring constantly.
Skin with a metal spoon and pour into jelly jars and top with paraffin.