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

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

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

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

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

5. Cover and refrigerate up to 2 weeks.

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