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1
Place your chosen prepared fruit in a large saucepan.
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2
For each pound of black currants, apples, or hard fruit, add 1 cup plus 2 tablespoons of water; for each pound of plums or stone fruit, add 1/2 cup plus 1 tablespoon of water; for each pound of soft berries or rhubarb, add 3 tablespoons of water.
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3
Bring slowly to a boil, crushing the fruit with a wooden spoon or potato masher, and cook gently until the fruit is soft and the juices flowing.
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4
This will take up to 45 minutes, depending on the type of fruit.
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5
Remove from the heat.
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6
Suspend a jelly strainer bag or fine tea towel (see p. 33) over a large bowl.
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7
Pour the fruit into it and leave to drip overnight.
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8
Measure the resulting juice and pour into a clean pan.
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9
For every 2 cups of juice, add 1 3/4 cups of sugar (or to taste).
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10
Heat the mixture gently to dissolve the sugar, then remove from the heat.
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11
Pour immediately into warm, sterilized bottles (see p. 125), leaving a 3/8-inch gap at the top.
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12
At this point you may like to add a couple of teaspoonfuls of brandy to each bottle.
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13
Seal with a screw-top or cork.
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14
Beenas will keep for several months, provided they are sealed when hot and stored in a cool place.
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15
However, if you want to keep them for longer, you will need to sterilize the bottles in a water bath immediately after canning (see p. 125).
