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Wild Plum Jelly

We have had no experience in making jelly of wild plums, but have made it most successfully from damson plums, also from green gage plums without the use of crab apples. In making these jellies, we used little water, less than in making apple jelly. Boil the fruit with the water until it is soft; drain and press out the juice or make several "extractions." Measure, heat to the boiling point quickly, then boil rapidly ten minutes; add a pound of sugar (a pint) for each pint of juice and let boil until it jellies. 2 quarts currants I quart strawberries I pint raspberries