Blackberry Syrup

4.6
(49)

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.

3
3
3
Servings:
18
Yield:
4 to 12 ounce jars

Ingredients

  • 4 cups blackberry juice

  • 4 cups white sugar

  • (2 ounce) package powdered pectin (Optional)

Directions

  1. Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.

  2. This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.

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