Recipe by Harriet O'Neal
"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."
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1/3 (2 ounce) package
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
It was easy to make, minus my boil over that made a sticky mess on my stove top. The taste wasn't exactly what I had expected, like I needed more sweetness or something. I might try to mix it with strawberries as another review had stated. I was able to make to pints so I added the pectin to one of them. As a syrup for me it was the better of the two. I did use the thinner syrup to make some blackberry balsamic vinaigrette. My husband or children did not like the syrups at all.
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.
I added sugar free blackberry jello to thicken it.
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!
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!
Absolutely Terrific! I have also made this using half strawberries and half blackberries. Superb!
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