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  • 1 quart fresh berries 1 cup water 2 cups sugar


Put washed berries in a 2-quart saucepan with 1 cup water and bring to the boiling point. Simmer for 10 minutes. Pour contents of pan into a strainer lined with cheese cloth which has been set on a 1-quart measur ing cup. Gently press out as much juice as possible. Discard pulp and measure juice. For each cup of juice add 1 cup of sugar. Return to heat and bring to a boil, stirring to dissolve sugar Skim off froth as mixture boils for 2 or 3 minutes. Pour into hot, sterilized jars and seal. (Store in refrigerator if not sealed.) Use as sauce for pudding, cakes, mixed fruits or ice cream or as a base for beverages.

Yeild: 1 pint