water (enough to cover pan base)
Sugar (500g per litre)
Citric acid (15g per litre)
Heat the fruit gently in a heavy based pan with just enough water to cover the base of the pan. Cook gently until the fruit breaks down completely. Cool in the pan then strain through a jelly bag or muslin. To each litre of juice add 500g sugar and 15g citric acid. Reheat gently to about 85°C to dissolve the sugar. Bottle hot to preserve. To use, dilute to taste.