Instructions: Rinse, hull and slice berries and combine with sugar and lemon juice. Allow to macerate overnight, stirring occasionally, until all the sugar is melted.

Next day, bring to a boil over medium heat. Remove berries to a bowl with a slotted spoon and cook the syrup to 220 degrees on a candy thermometer.

Replace the berries in the syrup and cook 3 minutes longer. Pour into a clean plastic container and cool to room temperature, stirring occasionally. When cool, cover and refrigerate.

This recipe yields 3 cups.

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