This blackberry syrup recipe is a breeze to make with equal amounts of fresh blackberry juice and sugar Drizzle on pancakes cheesecakes or ice cream to remind you of summer
Prep Time
20 mins
Dificult
Easy
Servings
18
Ingredients
Instructions
Mix the blackberry juice and sugar together in a large saucepan; bring to a boil. Boil rapidly for 2 minutes.
Skim off any foam from the top of the mixture; carefully ladle or pour into hot sterile jars or bottles. 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.
Cook’s Note
This makes a thin syrup (like true maple syrup). If you want it slightly thicker
you can add a very small amount of powdered pectin (less than ¼ of a 1.75 ounce package) to the cold syrup and sugar mixture.
