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Barberry Jelly

pound seedless raisins I dozen large sour apples Sugar as needed 3 oranges Cut the apples in quarters, and the oranges in shreds; add the barberries and enough water to barely cover the whole and let boil until the apples are soft; drain and measure. Take three fourths a cup of sugar for each cup of juice. Set the liquid over the fire to boil and the sugar into the oven to heat; add the raisins to the juice, let boil twenty minutes, and skim out the raisins to use in some other dish; add the hot sugar and stir thoroughly, then skim and boil until the syrup jellies in drops when poured from the spoon.