2 or 3 cups fresh juice or cooked juice and pulp

For fruits like guava, blackberries, mangoes, etc., you may cook fruit for five to ten minutes and squeeze out seeds. When cooking fruit, use as little water as possible. For lilikoi, orange, pineapple, etc., you may use fresh juice. However, cooked juice lasts longer.

Boil till clear, the water and sugar; cool five minutes. Add to juice in a large glass bowl. After syrup cools, pour into sterilized bottles leaving two inches from rim. Cover tightly.

Will store in cabinet for months. Good for drinks, pudding, ice cream, etc.