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1
Watch the weather: sun-cooking requires two or three full days of sunshine and temperatures above 80 degrees.
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2
Trim stems or leaves off berries and taste; if they are very sweet, use smaller amount of sugar.
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3
Toss berries and sugar in a glass or ceramic bowl.
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4
Let sit for at least 6 hours or overnight.
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5
Stir occasionally to distribute sugar as it dissolves.
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6
Transfer berries to a nonstick or stainless steel pot and add lemon juice.
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7
Gradually bring mixture to a boil, then immediately reduce to a high simmer and cook for 5 minutes.
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8
Pour into a large stainless steel or plastic tray (or several, depending on size) into a layer 1 to 1 1/2 inches deep.
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9
Set in direct sun and cover with netting or cheesecloth to keep bugs out and to allow evaporation.
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10
Stir gently every few hours.
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11
Leave out all day, or at least eight hours; bring indoors (or cover securely) at dusk, set out again in the morning.
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12
Watch for syrup under berries to thicken.
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13
Depending on weather, this will take two to four days.
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14
Mixture may bubble as it heats, but if it starts to foam, can it immediately and use as syrup.
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15
(Foam indicates the beginning of fermentation; syrup will still be safe and delicious.)
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16
If weather changes, or if mixture does not seem to be cooking, proceed with slow-cooking, below.
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17
When all syrup thickens, pour it and fruit into a pot and gently bring to a boil.
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18
Pour into sterilized glass jars; tighten lids.
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19
Place jars in a deep pot with water to cover.
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20
Boil jars for 10 minutes, then remove from pot with jar lifter or tongs.
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21
Let cool on counter, untouched, 4 to 6 hours.
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22
After 12 to 24 hours, check seals: lift each jar up by the lid, and press the lid to make sure the center is sucked down tight.
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23
Store in a dry dark place for up to one year.
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24
Refrigerate after opening.
