"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
Add 3 pints of water to the sliced fruit. Let stand overnight. Next day cook mixture until tender, about 30 minutes. Let stand overnight. On the third day add 2 cups sugar for each pint of juice. Cook to jelly stage; about 10 minutes. Pour into jars and seal.
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