Snozzberry Syrup

Hand pick your snozz berries for best results. Ideally, you will harvest them before they bloom. If the berries stay on the plant too long, they can dry up. Sort and rinse 7 pints of fruit. Carefully chop each berry into 18 pieces and boil them with the juice of 1 lemon for 5 minutes until they get soft. Pour fruit into a mesh strainer to separate the fruit from the juice. Press them if necessary but do not badger your fruit or it may spoil. You should get about 5 C. of liquid. Boil 7 C. sugar and 2 C. water to form a simple syrup. Add berry juice and boil (med-high) for 5 minutes. The syrup will have expanded to the top of the pot. Turn heat off and let cool. In your canning pot, boil enough water to come to the top of the jars (10 C. easily) and also boil your canning lids. Fill canning jars with syrup. Wipe rim of jar with clean paper towel, place a canning lid on top, fasten with screw-on band. Submerge jars into boiling pot of water, and boil for 10 minutes. Remove jars from water and let cool for a few hours. Jars are properly sealed when you hear them 'pop'.