Berry Syrup

Yield: About 2 half-pint jars. Select table-ripe berries. Do not use underripe berries. Wash, cap and remove stems. Crush berries and heat to a boil. Simmer 1 or 2 minutes until soft, stirring to prevent scorching. Do not overcook; excess boiling will destroy the pectin, flavor and color. Note: Juicy berries may be crushed and the juice extracted without heating. Pour everything into a damp jelly bag or four layers of cheesecloth, and suspend the bag to drain the juice. The clearest jelly or syrup comes from juice that has dripped through a jelly bag without pressing or squeezing. Sterilize canning jars. Combine ingredients in a saucepan. Bring to a rolling boil and boil one minute. Remove from heat and skim off foam. Pour into hot half-pint jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath.