"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." — Harriet O'Neal
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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
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!
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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