Place all ingredients in a heavy bottomed stock pot with a tight fitting lid and simmer, covered for 4-6 hours.

Place a colander lined with muslin or cheese cloth over a large bowl and pour the berry mixture into the colander, allowing to drain well.

Return the berry liquid to the saucepan and return to medium heat. Simmer, uncovered until the volume is reduced to 4 cups of light syrup.

You may refrigerate syrup until use for up to three weeks. Alternatively, you may process in a water bath canner in half pint jars for 10 minutes at a full rolling boil and keep for up to a year.