---------- 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
   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