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