CANNED BLACKBERRY SYRUP

Drizzle the syrup over pancakes, yogurt or ice cream.

3 lbs blackberries
2 1/2 c sugar
1 Tbsp lemon zest
1/4 c lemon juice

1) Prepare canning jars & lids according to canning directions.

2) Put berries, sugar, lemon zest & juice, & 3/4 c water into wide pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes.

3) Smash berries with a potato masher. Cook until juices have thickened, stirring occasionally, about 45 minutes more.

4) Strain syrup into a 2 qt glass measuring cup. Press fruit with a ladle to push remaining juice into cup. Discard seeds & pulp.

5) Pour strained syrup into jars, leaving 1/2 inch of head-space. Follow canning instructions, process 10 minutes.
* Go to sunset.com/canning