Reviewed: Jan. 4, 2012

I only gave it 4 stars because it doesn't tell you that if you want to make it from fresh blackberry puree, how much to compensate for with water and/or cooking time. I made about 2 cups of puree, added half a cup of water, 1 1/2 cups of sugar, about 1 1/2 t lemon juice, and let it simmer for about 8 minutes (after bringing to a boil). I really was just trying to "feel my way" through it, but it turned out really, really good! I am going to make the graham cracker crumb pancakes (on this site) for breakfast this morning and serve it with lemon whipped cream.

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Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Oct. 8, 2011

This was good. I like it thicker, but gave it a 5 because the recipe stated it wasn't as thick.

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3 users found this review helpful

Reviewer:

smka2000

Cooking Level: Expert

Reviewed: Sep. 17, 2010

I have 3 gallons of juice to turn into syrup tomorrow morning. I plan to use 3 1/2 cups of sugar per 4 cups of juice, and liven it up by making small batches with different enhancements like lemon, vanilla, nutmeg, etc. My kids love this on their pancakes, and this batch will last well over a year. Agness, Oregon has the best blackberries in the US. Yes, that is a challenge. 3 1/2 gallons of raw fruit produced 3 gallons of juice in my steam juicer, and it took less than an hour to pick them. No wonder they have so much trouble with bears- Chinook salmon and blackberries!

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Reviewer:

junkyardjim

Reviewed: Aug. 31, 2010

awesome will you again.

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Reviewer:

sunshine's melody

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Plains, Montana, USA

Reviewed: Jul. 28, 2010

This is wonderful! Very easy to make. I was expecting it to be much thinner than it actually was due to the comments. I added some butter to reduce the foaming. I also put about 3/4 cup of the mush back in the pot. I ended up with 2 16-oz jars and 6 4-oz jelly jars. I didn't bother to seal one of the 4 oz jars; I'll be making pancakes in the morning. I want to drink this stuff! I'll bet it tastes great on vanilla bean ice cream. I'll drop the 16 oz jars off to friends who have families and keep the little jars for myself. I'll have to do this again around Christmas for gift-giving.

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14 users found this review helpful

Reviewer:

ctrteresa

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Signal Mountain, Tennessee, USA

Reviewed: Jul. 18, 2010

This turned out very nice use Strawberry Puree, and Blueberry puree. I added a 1/2 teaspoon of butter and that helped it from boiling over and with the foam. Will make this again.

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3 users found this review helpful