For each cup of crushed fruit measure 3/4 c. sugar and 1 tsp. lemon juice. Add 1/2 of the sugar to the fruit in a sauce pan. (Fruit will sputter, so leave enough room in your saucepan) Cook (uncovered)15 minutes(low boil), stirring frequently. Add the lemon juice and the rest of the sugar (and cook 15 minutes more). Let stand overnight.
This is from Reba Alden's recipe box. The words in parentheses are mine.
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