Fruit Syrup

Clean the fruits by removing stems, tips, and stones.

Bruise the fruits together and place them in a deep earthenware pan for 24 hours.

Bruise with a wooden spoon and squeeze with your hand.

Strain the juice through a hair sieve without rubbing the pulp through.

Clean the sieve and place a napkin over it; run the juice through to make it transparent.

For every pound of juice, add an equal weight of sugar.

Let the sugar dissolve in the juice, then transfer the mixture to a jam pan and boil.

Remove the scum as it rises; when it stops rising, pour the syrup into a basin.

Once cool enough, bottle the syrup, cork it the next day, and store in a cool place.