Makes 1 pint

1 1/4	cup	prepared Berry Juice
1 3/4	cup	Sugar

• Combine juice and sugar in large heavy kettle. Bring to a full rolling boil. Boil 1 minute counting time after mixture comes to a boil that can't be stirred down. Remove from heat and skim off foam. Don't boil too long or syrup may jell. If syrup jells, stir vigorously and place in pan of hot water and beat. Pour into hot jars and adjust lids. Process in boiling water bath (212 degrees) for 10 minutes.
• Quantiities given yield 1 pint.
• Variations: For a tart syrup, add 1 tbsp. lemon juice.
• For a thicker syrup replace 1 3/4 c. sugar with 1 1/2 c. sugar and 1/4 c. light karo syrup.
• For grape syrup substitute 1 1/2 c. grape juice or puree for berry juice. Use 1 1/2 c. sugar, 1/4 c. light corn syrup and 1 tbsp lemon juice. Cook the same as for berry syrup.