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Plum and Crab Apple Jelly

Cook the plums with a little water until tender, then drain in a bag. Add water to the crab apples and cook until tender throughout, then drain. Take three fourths a cup of sugar to each cup of juice; boil the juice twenty minutes, add the sugar, heated in the oven, and let boil all over. Sometimes a little longer boiling is needed, but not often. Wild plums are said to give good results. The two varieties of juice may be combined in such proportion as is desired.