Berry Syrup

4 cups berry juice - blackberry, raspberry, strawberry 1 to 2 cups lite corn syrup
1 talespoon lemon juice (optional) 2 cups sugar

Place juice, sugar, and syrup in saucepan. Boil 3 to 5 minutes. Place boiling hot syrup
in clean jars and add lids, place in boiling water bath and process for 10 minutes to
ensure seal. Makes 3 and 1/2 pints.

Note: The amount of syrup depnends on pectin present in ruit. The riper the fruit the
more the syrup needed to thicken. Longer cooking time is needed if less pectin is present.