Depending on the sweetness of the juice
, add 1200 to 1700 grams of sugar
per liter of juice
in a saucepan. While continuously skimming any scum from the surface, bring the juice
to a boil over medium-high heat. Once boiling begins, continue to skim the surface, lower heat, and cook
until syrupy 106°C and clear, about 10 to 15 minutes.