Title: Blackberry and apple syrup
 Categories: Canning, Check
      Yield: 1 Servings
 
  3 1/2 qt Blackberries, Loganberries
           -or Marionberries (4 lbs)
  2 1/3 c  Apple juice
           Granulated sugar *
    1/2 c  Lemon juice
 
  Delicious splashed into a glass of white wine, sparkling soda or even
  over pancakes and waffles.
  
  Combine the berries and apple juice in a large nonaluminum saucepan.
  Bring to a boil and simmer over very low heat for 20 minutes or until
  the fruit is soft. Mash with a potato masher.
  
  Line a sieve with several layers of damp cheesecloth. Strain the
  juice into a nonaluminum bowl. Gather the corners of the cheesecloth
  and lightly squeeze to extract as much juice as possible.
  
  * Measure the juice. For each 2-1/3 cups juice, measure out 1 cup
  sugar.
  
  Pour the juice back into the saucepan, add the sugar and stir over
  low heat until the sugar has completely dissolved. Stir in the lemon
  juice. Bring the mixture to a boil and simmer for 5 minutes.
  
  Cool for at least 5 minutes, then pour into clean hot jars or
  bottles. Or pour the syrup into ice cube trays, leaving enough room
  for expansion. When frozen, turn the cubes out into plastic bags and
  keep in the freezer.
  
  FOR LONGER STORAGE: Ladle the hot syrup into 1 hot, clean canning jar
  at a time (for this recipe, you will probably use either four
  half-pint (8 ounce) jars, or two pint jars, but have another 8 ounce
  jar on hand in case it's needed), leaving 1/2 inch head space. Wipe
  jar rim with a clean, damp cloth. Attach lid. Fill and close
  remaining jars. Process in a boiling water bath for 10 minutes.
  
  Makes about 1 quart, or 2 pints, or 4 half-pints.