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Ingredients
- 3 1/2 quart boysenberries - (abt 4 lbs) (or possibly loganberries or possibly marionberries)
- 2 1/3 c. apple juice Granulated sugar see * Note
- 1/2 c. lemon juice
Directions
- * Note: Measure the juice. For each 2 1/3 c. juice, measure out 1 c. sugar.
- Combine the berries and apple juice in a large nonaluminum saucepan. Bring to a boil and simmer over very low heat for 20 min or possibly till the fruit is soft. Mash with a potato masher.
- Line a sieve with several layers of damp cheesecloth. Strain the juice into a nonaluminum bowl. Gather the corners of the cheesecloth and lightly squeeze to extract as much juice as possible.
- Pour the juice back into the saucepan, add in the sugar and stir over low heat till the sugar has completely dissolved. Stir in the lemon juice. Bring the mix to a boil and simmer for 5 min. Cold for at least 5 min, then pour into clean warm jars or possibly bottles. Or possibly pour the syrup into ice cube trays, leaving sufficient room for expansion. When frzn, turn the cubes out into plastic bags and keep in the freezer.
- 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. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 min.
- This recipe yields about 1 qt, or possibly 2 pints, or possibly 4 half-pints.
- Yield:"4 half-pints"
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