Blackberry Syrup

Blackberry Syrup

29

"Syrup for use on pancakes. You can store the syrup in the refrigerator if you intend to use it quickly. To preserve for a longer time, sterilize the jars, pour into the canning jars to within 1/4 inch of lid, adjust lids and process in boiling water canner for 10 minutes."

Ingredients

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Original recipe yields 18 servings

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Directions

  1. Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
  2. This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.
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Reviews

29
  1. 37 Ratings

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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 turne...

Yummy! And fast. I added a tablespoon of pectin to make it a little thicker.