Combine the first three above ingredients and simmer until the berries begin to burst. Remove from the heat and taste. If it’s too sweet for you, add a bit of lemon juice to increase the tartness.
If it’s too tart, you can add a bit more sugar and return to the heat in order until the sugar is integrated.
Once the flavors are adjusted and the fruit has cooled a bit run it through a food mill or press it through a sieve, to remove the skins.
Pour into clean jars (leaving 1/2 inch head space), wipe rims, apply lids (make sure to simmer your lids at approximately 180 degrees for about ten minutes prior to use) and process in a boiling water canner for fifteen minutes (starting the time when the canner returns to a boil).
This recipe makes just a bit more than a pint (I filled a pint and a four-ounce jar).
If you can’t help but mess around with recipes, try adding some cinnamon, orange zest or a bit of vanilla bean (it’s delicious, it just didn’t match the food memory I was trying to satisfy). Make it your own!