Blackberry Syrup - Fruit Syrups

• Fruit juices left over from canning or sound ripe fruit
• Sugar

1. If using juices left over from canning, measure juice, pour into heavy pot.
2. Add, same amount of sugar as you have juice.
3. Heat slowly to simmering point, do not boil.
4. Simmer until syrup begins to thicken, slightly.
5. Pour into clean, jars within 1/2 inch of top of jar.
6. Put on cap, screwing band tight.
7. Process for 20 minutes in boiling water bath (water in bath should be simmering at 180 degrees) or...
8. check your pressure cooker for directions (if any) on processing juices or syrups.
9. Crush fruit.
10. Add small amount of water.
11. Heat slowly to simmering point.
12. Simmer until fruit is soft.
13. Strain through a double thickness of cheesecloth.
14. Measure juice.
15. Add equal part sugar.
16. Bring to a simmering point.
17. Simmer until syrup begins to thicken slightly.
18. Pour into clean jars within 1/2 inch of top of jar.
19. Process 20 minutes in hot water bath - water should be simmering (not boiling) at 180 degrees (80 C.).

canning, sugar

Taken from online-cookbook.com/goto/cook/rpage/00057B (may not work)