1 cup sugar
3 Tbsp lemon juice
Cook berries in large pot for 5 minutes, mashing with potato masher, to release juices. Stain in fine mesh strainer for at least 10 minutes.
Pour juice, sugar, and lemon juice in a medium sauce pan over medium heat. Adjust heat to maintain a steady simmer. Cook until heated to 220-225°F. This takes about an hour.
Pour hot syrup into 2 half pint jars. Process for 10 minutes in boiling water bath.
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