Wednesday, September 9, 2009

Blackberry Syrup

Oh, yum!

I made this yesterday, canned it and had a small amount leftover that wasn't enough to fit in a pint jar, so I decided we'd have pancakes from scratch with blackberry syrup for breakfast this morning!

This syrup is ridiculously easy to make. Seriously.

Combine equal parts blackberry juice and sugar in a pot and simmer until you have a consistency you want.
(mine's quite thick and that's because I actually forgot about it on the stove so it simmered for probably 15 minutes)

But, for those of you who just need this in recipe format, here you are:

Blackberry Syrup

yield - 7 cups
(or 3 pints + 1 jelly jar's worth)

5 cups blackberry pulp or juice
5 cups sugar

Combine ingredients in a large pot over med-low heat. Simmer for approx 3-5 minutes for a thin syrup or up to 15 minutes for a thick syrup.
If canning: Ladle into hot, sterile jars leaving 1/4 inch headspace. Adjust sterilized lids and rings. Process in a hot water bath for 10 minutes.

How easy was that?!

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