Pour a layer of fine sugar into a large jar, then a layer of berries four times as thick as the layer of sugar. Continue adding alternate layers of berries and sugar until the jar is filled. The top layer must be sugar. Wrap the jar in paper and set in the sun for 2 days or more until the sugar dissolves. Transfer everything to a sieve, drain, and reserve the juice. To the strained juice, stir in the same amount of sugar that was poured earlier into the jar. Bottle, cork with the very best “velvet” corks, which first must be boiled tender, and seal. Prepare the tar half and half with lard, because then it will not crack so much. If this syrup is being prepared for drinks, pour it into small bottles so that it will not remain uncorked for long. Place the bottles on their side in a chest and store on ice until the frost, and then in the wine cellar. Make fruit pastilles from the berries that remain, or use them for filling sweet pirogs.
© 1992 All rights reserved. Published by Indiana University Press.