Wash pincherries, add water to cover, and simmer until soft.
Drain through a cheesecloth bag.
Measure the juice and for each cup of juice measure 3/4 cup of sugar; place the sugar in the oven to get warm.
Simmer the juice until a clot forms when it is dropped from a spoon.
Add the heated sugar and simmer until the jelly sheets from a spoon.
Pour into sterilized jars and seal.
There is no need to use commercial pectin with pincherriesâ€”they have plenty of their own.