2 qts. firm ripe berries (blueberries, cranberries, red or black currants, etc.), washed and stemmed
4 c. sugar
3/4 to 1 c. cider vinegar
1 1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger

Wash and sterilize 6 (1/2 pint) jars and closures, stand them on a baking sheet and keep hot in a 250 degree oven until needed. Place berries in a large enamel or stainless-steel saucepan and crush a few with a potato masher. Cover and simmer, stirring now and then, until berries are soft. Mix in remaining ingredients; insert a candy thermometer and boil slowly, stirring now and then, until thermometer registers 218 degrees. Ladle into jars, filling to within 1/8 inch of tops. Wipe rims and seal. Cool, check seals, label, and store in a cool, dark, dry place 3 to 4 weeks before serving.