Place berries in a non-reactive pot with plenty of room to spare. Cover with one inch of water. Bring to a boil, then reduce heat and let simmer 30 minutes.
Run them through a food mill (along with water) or mush the berries with potato masher and sieve them to remove skins and seeds.
To every 1 cup of sieved juicy pulp, add ⅓ cup of sugar. Return to low heat and simmer, stirring occasionally until liquid is reduced to a syrupy consistency.
Sally Rossi-Orman lives in Scituate with her husband and son and is a lifelong forager, naturalist, and teacher and loves eating up the South Shore!
Read the Story that inspired this recipe.