Splenda Berry Syrup
- 4 lbs berries (any kind you have or a mixture)
- 2 C. cold water
- lemon juice
Put the berries in a large stockpot and add water. Crush berries to start juices flowing. Bring to a simmer over medium heat. Do not boil. Pour juice through jelly bag or cheesecloth and allow juice to drain. Measure juice and put it back into the pot. To each C. of juice add 2/3 C. of Splenda and 1 tsp. lemon juice. Bring the syrup to a simmer and simmer for 5-10 minutes. Pour into sterilized jars leaving 1/4-inch headspace. Remove air bubbles. Wipe rims. Cap and seal. Process 10 minutes in a water bath canner.
Yields 6 pints.