10 ½cupsfresh or frozen berriesblueberries, raspberries, blackberries, or a mixture
4 ½cupsapple juice
Place fruit in an 8-quart pot and crush (if using frozen fruit, let thaw at room temperature first, keeping the juices).
Add the remaining ingredients and bring to a boil over medium-high heat. Stir constantly towards the end as it gets close to boiling, just to make sure it doesn't overflow the pot.
Reduce the heat slightly- enough to keep the fruit at a medium boil - and stir often as the mixture cooks and reduces over the next 40 minutes. It should be thickened and reduced by almost half. If not, continue cooking for 5 to 10 minutes more.
Meanwhile, prepare the canner and 9 half pint jars (or 5 pint jars) and lids. Keep the jars warm until filling.
Immediately fill hot jars with the syrup, leaving 1/2-inch headspace. Wipe jar tops and threads clean and place lids and bands on jars.
Process in a boiling water canner for 10 minutes. Remove lid, turn burner off and let jars sit in canner for 5 minutes. Transfer jars to a towel-lined counter and let sit overnight before removing bands and testing lids for seal. Refrigerate any that didn't seal and store the rest on a dark, cool shelf.
Always label the jars with the contents and a date so you remember what's in them. Use within a year to a year and a half.
*You can also use all honey, but use a bit less since honey is sweeter than sugar, 2¾ cup total. The syrup might be a bit more loose - you can try cooking a bit longer.