Place fruit in large
pot. Add enough water to cover 1 inch of the bottom of the pot. Bring
slowly to a boil while crushing the fruit. Cook for 1 minute.
Drain overnight in
jelly bag or a sieve lined with cheesecloth. Discard pulp.
Put juice in heavy
saucepan. Add sugar to taste. The more sugar you add, the longer the
syrup will keep.
Dissolve sugar over
low heat, while stirring. To keep the flavor of fresh fruit, do not boil
Pour syrup into clean
bottles. Seal and keep in the refrigerator up to a month, or freeze.