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1
Fit a large pot with a rack, or line with a folded kitchen towel.
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2
Fill 2/3 with water and bring to a boil.
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3
Add 2 one-quart canning jars and boil for 10 minutes.
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4
Jars may be left in the warm water in the pot until ready to be filled.
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5
(Alternatively, you can sterilize jars by running them through a dishwasher cycle, leaving them there until ready to fill.)
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6
Place canning rings in a small saucepan, cover with water and bring to a boil.
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7
Turn off heat and add lids to soften their rubber gaskets.
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8
Rings and lids may be left in the water until jars are filled.
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9
In a large heavy pot, combine 1 cup water with sugar, cornstarch and lemon juice, and whisk until smooth.
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10
Bring to a boil and add berries; the mixture will look gloppy.
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11
Smash some of the berries with a potato masher or the back of a spoon.
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12
Return mixture to a boil for 1 minute.
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13
Add extract and liqueur, if using, and stir well.
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14
Remove warm jars from pot and bring water back to a boil.
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15
Ladle hot filling into jars just up to the base of the neck, leaving 1 inch at the top.
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16
Wipe jar rims clean with a damp towel.
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17
Place lids on jars, screw on rings and lower jars back into the pot of boiling water.
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18
The water should cover the jars; if not, add more.
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19
Boil jars for 30 minutes.
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20
Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal.
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21
Test the seals by removing rings and lifting jars by the flat lid.
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22
If the lid releases, the seal has not formed.
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23
Unsealed jars should be refrigerated and used within a month, or reprocessed.
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24
(Rings and jars may be reused, but a new flat lid must be used each time jars are processed.)
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25
To reprocess, reheat filling to boiling point (as in Step 3), then continue as before.
