|Berries||2 Quart, washed (Blueberries, Huckleberries, Cranberries, Red Or Black Currants, Elderberries, Or Gooseberries)|
|Sugar||4 Cup (64 tbs)|
|Cider vinegar||1 Cup (16 tbs)|
|Cinnamon||1 1⁄2 Teaspoon|
Wash and sterilize 6 half-pint jars and closures, stand them on a baking sheet, and keep hot in a 250° F. 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° F.
Ladle into jars, filling to within 1/8" of tops.
Wipe rims and seal.
Cool, check seals, label, and store in a cool, dark, dry place 3-4 weeks before serving.