Family Beena

Directions

1. 1
   Place your chosen prepared fruit in a large saucepan.
2. 2
   For each pound of black currants, apples, or hard fruit, add 1 cup plus 2 tablespoons of water; for each pound of plums or stone fruit, add 1/2 cup plus 1 tablespoon of water; for each pound of soft berries or rhubarb, add 3 tablespoons of water.
3. 3
   Bring slowly to a boil, crushing the fruit with a wooden spoon or potato masher, and cook gently until the fruit is soft and the juices flowing.
4. 4
   This will take up to 45 minutes, depending on the type of fruit.
5. 5
   Remove from the heat.
6. 6
   Suspend a jelly strainer bag or fine tea towel (see p. 33) over a large bowl.
7. 7
   Pour the fruit into it and leave to drip overnight.
8. 8
   Measure the resulting juice and pour into a clean pan.
9. 9
   For every 2 cups of juice, add 1 3/4 cups of sugar (or to taste).
10. 10
    Heat the mixture gently to dissolve the sugar, then remove from the heat.
11. 11
    Pour immediately into warm, sterilized bottles (see p. 125), leaving a 3/8-inch gap at the top.
12. 12
    At this point you may like to add a couple of teaspoonfuls of brandy to each bottle.
13. 13
    Seal with a screw-top or cork.
14. 14
    Beenas will keep for several months, provided they are sealed when hot and stored in a cool place.
15. 15
    However, if you want to keep them for longer, you will need to sterilize the bottles in a water bath immediately after canning (see p. 125).