|Blackberries||4 Cup (64 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
In a saucepan combine the blackberries and 1 cup water, bring the water to a boil, and simmer the berries, covered, for 10 minutes.
Puree the mixture in a blender in batches and force it through a fine sieve into a bowl, discarding the solids.
In the pan, cleaned, combine the sugar, the zest, and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until it registers 220° F.
on a candy thermometer.
Remove the zest with a slotted spoon, discarding it, add the blackberry puree, and boil the syrup until it registers 210° F.
Let the syrup cool, skimming off any froth, and serve it warm or at room temperature.
The syrup keeps, covered and chilled, for 6 weeks.