Original recipe yields 18 servings
Really good, but I added half as much sugar, 1 tablespoon of lemon juice and 1 tablespoon butter for flavor and shine. Teriffic the next day when it has thicken on toast. mmmm
This syrup was very good, especially when I went berry picking in my blackberry forest (I mean garden!). I still had pulp left over and used it to make my infamous blackberry jam -- which turned out better than ever because I eliminated some of the water. I kept an 8 oz jar of syrup to use now and was able to can 4-8 oz. and 2-12 oz. jars for over the winter. This recipe is definitely a keeper for my summer canning!
Yummy! And fast. I added a tablespoon of pectin to make it a little thicker.