Blackberry Syrup

[Garden Green]

3 c. fresh blackberries
3/4 c. sugar
1 1/2 tsp. grated lemon peel
1/3 c. water

In heavy 3 quart saucepan, combine blackberries, sugar, lemon peel and water. Mix gently. Cook over medium heat, stirring constantly, until sugar dissolved.

Bring to boiling over medium high heat. Reduce heat. Simmer, uncovered, for 8minutes, stirring occasionally, until fruit is soft.

While cooking 2 to 3 more minutes gently mash fruit against pan with wooden spoon.

Cool to lukewarm. If desired, strain fruit mixture by pressing through a sieve. Pour into a storage container.

Cover and refrigerate up to 2 weeks.

Yields 2 cups syrup with pulp, or 1 cup strained syrup.

[ecogirl]

Eek! I've got to wait for my blackberries to grow so I'm going to keep this recipe for a while! What consistency does the syrup have?

[Garden Green]

I would call this a medium (ish) syrup. But you can control the thickness of it by heating it less or more, less heating means more water content, more heating means less water content. Isn't it great to have that type of control over what you are making?