---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Berry Syrup
 Categories: Fruits, Canning
      Yield: 9 half-pts.
 
 
  Juices from fresh or frozen blueberries, cherries, grapes, raspberries
  (black or red), and strawberries are easily made into toppings for use
  on ice cream and pastries.
  
  Yield: About 9 half-pints.
  
  Procedure: Select 6-1/2 cups of fresh or frozen fruit of your choice.
  Wash, cap, and stem fresh fruit and crush in a saucepan. Heat to boiling
  and simmer until soft (5 to 10 minutes). Strain hot through a colander
  and drain until cool enough to handle. Strain the collected juice
  through a double layer of cheesecloth or jelly bag. Discard the dry
  pulp. The yield of the pressed juice should be about 4-1/2 to 5 cups.
  Combine the juice with 6-3/4 cups of sugar in a large saucepan, bring to
  boil, and simmer 1 minute. To make a syrup with whole fruit pieces, save
  1 or 2 cups of the fresh or frozen fruit, combine these with the sugar,
  and simmer as in making regular syrup. Remove from heat, skim off foam,
  and fill into clean half-pint or pint jars, leaving 1/2-inch headspace.
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Berry Syrup in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
-----