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My review
Blackberry Syrup
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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Ingredients
servingsOriginal recipe yields 18 servings (4 to 5 12 ounce jars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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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Reviews
Read all reviews 3443 Ratings
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Most helpful positive review
5/2/2003
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
Most helpful critical review
8/11/2014
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 ...
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5/2/2003
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
8/14/2003
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 turne...
7/18/2000
Yummy! And fast. I added a tablespoon of pectin to make it a little thicker.
9/17/2010
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 le...
10/17/2005
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, addin...
1/4/2012
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 pur...
5/20/2001
Absolutely Terrific! I have also made this using half strawberries and half blackberries. Superb!
7/28/2010
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 th...