2. Bring to boiling over medium high heat. Reduce heat. Simmer, uncovered, for 8 minutes, stirring occasionally, until fruit is soft.

3. While cooking 2 to 3 more minutes gently mash fruit against pan with wooden spoon.

4. Cool to lukewarm. If desired, strain fruit mixture by pressing through a sieve. Pour into a storage container.

5. Cover and refrigerate up to 2 weeks.

Yields 2 cups syrup with pulp, or 1 cup strained syrup.