Bumbleberry Syrup Recipe

• 2 cups blueberries
• 1 cup raspberries
• 1 cup blackberries
• 1 tablespoon freshly grated lemon juice
• 1 1/2 cups sugar
• 1 tablespoon freshly squeezed lemon juice

1. Combine the blueberries, raspberries, blackberries, and lemon juice in a large, heavy-bottomed pot. Add 1 cup of water and bring to a boil over medium-high heat. Reduce the heat and boil gently until the berries have softened and released most of their juices, about 5 minutes.
2. Transfer berry mixture to a strainer lined with cheesecloth and set over a large bowl. Allow berry mixture to drain completely, about 2 hours. Discard the solids and reserve berry liquid.
3. Combine sugar and 2 cups of water in a medium, heavy-bottomed pot. Bring to a boil, stirring to dissolve the sugar. Boil until the mixture reaches 230u0b0F. Add the berry liquid and return to a boil. Boil for 5 minutes.
4. Strain the syrup through a sieve into a large bowl. Stir in the lemon juice. The syrup can be ladled into jars and processed in a hot water bath. Preserved jars will keep for up to a year on the shelf. Otherwise, store the syrup in the refrigerator for up to two months.

blueberries, raspberries, blackberries, freshly grated lemon juice, sugar, freshly squeezed lemon juice

Taken from www.seriouseats.com/recipes/2012/07/bumbleberry-blueberry-raspberry-blackberry-syrup-recipe.html (may not work)