Fruit Syrup Recipe

Combine all ingredients in a large saucepan.
Bring to a rolling boil, and boil 1 minute.
Remove from heat, and skim off foam.
Let cool.
Cover and refrigerate up to 2 weeks.
For longer storage, pour into hot sterilized jars, leaving 1/4-inch headspace.
Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 10 minutes.
Raspberries or blueberries:
Start with about 2 1/2 quarts berries.
Cook berries in 1/4 cup water 3 to 5 minutes or until soft.
Strain enough berries through a jelly bag to remove 3 1/3 cups juice, discarding pulp.
Strawberries:
Wash, cap, and slice about 2 1/2 quarts ripe strawberries.
Crush and strain enough strawberries through a jelly bag to remove 3 1/3 cups juice, discarding pulp.
Peaches:
Peel and slice about 12 large peaches (about 5 1/2 pounds); combine peaches and 1 cup water in a Dutch oven.
Cook over medium heat 15 to 20 minutes or until soft.
Mash peaches well, and press enough of the peaches through a jelly bag to remove 3 1/3 cups juice.
Discard remaining pulp.
Oranges:
Juice enough oranges (about 7 large, or 4 1/4 pounds) to measure about 3 1/2 cups juice.
Press enough juice through a jelly bag to measure 3 1//3 cups, discarding any remaining pulp.