Blackberry or Marionberry Syrup

1-2 cups blackberries(or Marionberries)(fresh or frozen)
1 1/2 cups sugar
1 Tbl. lemon juice
1/2 cup light corn syrup

DIRECTIONS

Puree blackberries in food processor or blender and strain to remove seeds. (An alternate method is to heat berries with 1/4 cup water until they release their juice. Strain.) Measure and add enough water to equal 1 cup.

Combine puree/juice with all other ingredients and bring to a rolling boil. Boil for exactly one minute, counting the time after the mixture comes to a rolling boil that cannot be stirred down. Skim foam. Store in refrigerator. (Yield: approx. 1 pint).