Make a syrup of a pound of sugar and a half gill of water for every two
lbs. of fruit. Heat to boiling, stirring to prevent burning, and pour
over the berries while warm—_not_ hot. Let them stand together an hour;
put all into a preserving-kettle, and heat slowly; boil five minutes,
take out the fruit with a perforated skimmer, and boil the syrup twenty
minutes. Add a pint of brandy for every five pounds of fruit; pour over
the berries hot, and seal.