-
1
* Note: Measure the juice.
-
2
For each 2 1/3 c. juice, measure out 1 c. sugar.
-
3
Combine the berries and apple juice in a large nonaluminum saucepan.
-
4
Bring to a boil and simmer over very low heat for 20 min or possibly till the fruit is soft.
-
5
Mash with a potato masher.
-
6
Line a sieve with several layers of damp cheesecloth.
-
7
Strain the juice into a nonaluminum bowl.
-
8
Gather the corners of the cheesecloth and lightly squeeze to extract as much juice as possible.
-
9
Pour the juice back into the saucepan, add in the sugar and stir over low heat till the sugar has completely dissolved.
-
10
Stir in the lemon juice.
-
11
Bring the mix to a boil and simmer for 5 min.
-
12
Cold for at least 5 min, then pour into clean warm jars or possibly bottles.
-
13
Or possibly pour the syrup into ice cube trays, leaving sufficient room for expansion.
-
14
When frzn, turn the cubes out into plastic bags and keep in the freezer.
-
15
For longer storage: Ladle the warm syrup into 1 warm, clean canning jar at a time (for this recipe, you will probably use either four half-pint (8 oz) jars, or possibly two pint jars, but have another 8 oz jar on hand in case it's needed), leaving 1/2- inch head space.
-
16
Wipe jar rim with a clean, damp cloth.
-
17
Attach lid.
-
18
Fill and close remaining jars.
-
19
Process in a boiling water bath for 10 min.
-
20
This recipe yields about 1 qt, or possibly 2 pints, or possibly 4 half-pints.
