Fruit Shrub Syrup
Makes 2 to 3 cups, depending on how juicy fruit is
2 cups fruit, cleaned, peeled, seeded, and chopped
2 cups vinegar
1 1/2 to 2 cups sugar
Sterilize the container: Wash the canning jar in hot, soapy water and rinse thoroughly. Submerge in a pot of warm water to cover by 1 to 2 inches, bring to a boil, and boil for 10 minutes. For the lid or cap, wash it in hot, soapy water; rinse well; and scald in boiling water.
Add fruit: Carefully remove the jar from the water, Transfer the prepared fruit in the container.
Add vinegar: Heat vinegar to sauce pan and heat to just below the boiling point, or at least 190°F. Pour the vinegar over the fruit, leaving at least 1/4-inch headspace. Wipe the rim and cap tightly.
Let it stand: Let the vinegar cool completely, store the jar in a cool, dark place (cupboard or frig. Let stand at least 24 hours and up to 4 weeks until the desired flavor is reached.
Strain it: Strain fruit through a damp cheesecloth or coffee filter. Do this at least once, repeat as desired until the vinegar shows no cloudiness. Discard the fruit or save it for making chutney.
Add sugar: Place fruit-infused vinegar and sugar in a saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and cool. Pour into a clean, sterilized container (use the original mason jar or other bottle and cap tightly.
Store the shrub syrup in refrigerator. Tightly sealed, it can last for up to 6 months. Taste before using. Discard if it has mold or any signs of fermentation, such as bubbling, cloudiness, or sliminess.
To serve, mix 1 tablespoon shrub syrup into a glass of plain or sparkling water. Add more syrup to taste. Shrub syrups may also be used in salad dressings, and other yummy things.