Reviewed: Sep. 10, 2009

absolutely delicious

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shylee

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Reviewed: Aug. 31, 2009

Yummy and easy, but not thick.

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Val1

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Reviewed: Aug. 13, 2009

I added sugar free blackberry jello to thicken it.

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heidimyres

Cooking Level: Expert

Home Town: Milwaukie, Oregon, USA

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Reviewed: Jun. 3, 2009

Loved it on pancakes!! Suberb subsitute for the fake stuff!

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Irene R

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Reviewed: Dec. 22, 2007

Very delicious, my family loved it. I gave in out in christmas baskets.

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Lorenda Curry

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Reviewed: Aug. 18, 2006

Delicious! I used the suggestion to use the leftover berry pulp for jam. Great idea!

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Reviewer:

pami

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Morgan, Utah, USA

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Reviewed: Oct. 17, 2005

I didn't even put pectin in my recipe and it turned out wonderful. I wanted syrup one morning and don't usually keep pectin around. I cooked it for just a little while longer than it says, adding the same amound of syrup and blackberries. Obviously, it wasn't as thick, but it was very delicious. Kept in a sealed container, it stayed fresh for a couple of weeks in the refrigerator, too! Delicious recipe! Thank you!

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Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

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Reviewed: Aug. 14, 2003

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!

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JOYCE_NIELSEN

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Reviewed: May 2, 2003

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

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