Blackberry Syrup

4 cups fresh or frozen blackberries
1/2 cup raspberry liqueur
3/4 cup sugar
1 tbsp. freshly grated lemon zest (yellow only)
1 tbsp. freshly squeezed lemon juice
1 (3 oz) pouch liquid pectin

In a large stainless steel pot, combine berries, liqueur and sugar; stir.
Cover and let stand for 2 hours.
Add remaining ingredients (except pectin) and bring mixture to a boil, uncovered.
When syrup reaches a full rolling boil, stir in pectin.
Continue a rapid boil for 1 more minutes, constantly stirring to avoid scorching.
Remove pan from heat.

Skim off any foam which rises to the surface using a wide flat spoon.

Transfer hot syrup into hot canning jars, leaving 1/4-inch headspace.
Wipe rim of jar with a damp paper towel and adjust two piece lids.

Process in a boiling water bath for 10 minutes. Store in a cool, dark place for up to 1 year.

Blueberries or raspberries may be used instead of blackberries.

Serve over pancakes, waffles or as a topping for vanilla ice cream over berry or apple pie! Or ladle over a blackberry or other favorite fruit cobbler.

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