For the remaining mass of prepared sugar syrup (0.3 kg of sugar and 1.5 cups water for 1 kg mass). When the syrup boils, add the weight, stirring it a wooden spatula, utensils covered with a lid, maintained at a temperature of 90 ° C 7-8 min. Then give a mass to cool to 60 ° C, syrup filter through a sieve or colander into sterilized jars, which are closed. Of the remaining fruit can be cooked dried berries, mashed potatoes, cranberry jelly.
The second way. If the berries are processed at once is not possible, then pour in sugar, as the first method, they are placed in the refrigerator for 70-72 h. The resulting juice is drained, and the remainder of the mass produced by other products. But you can still get extra juice. For the remainder of the mass is poured boiling water (1 liter of mass 2.5 cups of water), boil for 3-5 minutes, then squeeze the juice. The resulting juice is mixed with previously obtained, heated to 80-85 ° C, is poured into hot sterilized jar and immediately sealed by. The resulting secondary juice can not be confused with the first juice, and use it for cooking liquor and in the future - to make jams or jams.
The second way. If the berries are processed at once is not possible, then pour in sugar, as the first method, they are placed in the refrigerator for 70-72 h. The resulting juice is drained, and the remainder of the mass produced by other products. But you can still get extra juice. For the remainder of the mass is poured boiling water (1 liter of mass 2.5 cups of water), boil for 3-5 minutes, then squeeze the juice. The resulting juice is mixed with previously obtained, heated to 80-85 ° C, is poured into hot sterilized jar and immediately sealed by. The resulting secondary juice can not be confused with the first juice, and use it for cooking liquor and in the future - to make jams or jams.
