Pare, core, and cut into pieces the fruit. Put the skins and cores into a kettle; cover them with water, and boil thirty minutes, or until tender; strain off the water through a colander, and as much pulp as will pass without the skins. To this add the rest of the fruit and three quarters of a pound of sugar to each pound of fruit. Boil it until it becomes a jelly-like mass. Mash the fruit as much as possible. It may be colored red, if desired, with cochineal. Turn it into glasses, tin boxes, or wooden salt-boxes. It becomes solid, and is served cut into slices. The Russians cut it into inch squares, and serve it as a bonbon.