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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Recipe Summary

Servings:
18
Yield:
4 to 5 12 ounce jars
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

172 calories; protein 0g; carbohydrates 44.5g 15% DV; fat 0g; cholesterol 0mg; sodium 0mg. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2004
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 Read More
(155)

Most helpful critical review

Rating: 3 stars
08/11/2014
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 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. Read More
(1)
49 Ratings
  • 5 star values: 36
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/03/2004
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 Read More
(155)
Rating: 5 stars
08/21/2003
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 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! Read More
(96)
Rating: 4 stars
02/22/2003
Yummy! And fast. I added a tablespoon of pectin to make it a little thicker. Read More
(68)
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Rating: 5 stars
08/13/2009
I added sugar free blackberry jello to thicken it. Read More
(53)
Rating: 5 stars
09/20/2010
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 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! Read More
(36)
Rating: 5 stars
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 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! Read More
(32)
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Rating: 4 stars
01/04/2012
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 puree added half a cup of water 1 1/2 cups of sugar about 1 1/2 t lemon juice and let it simmer for about 8 minutes (after bringing to a boil). I really was just trying to "feel my way" through it but it turned out really really good! I am going to make the graham cracker crumb pancakes (on this site) for breakfast this morning and serve it with lemon whipped cream. Read More
(31)
Rating: 5 stars
07/14/2003
Absolutely Terrific! I have also made this using half strawberries and half blackberries. Superb! Read More
(27)
Rating: 5 stars
07/29/2010
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 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. Read More
(26)
Rating: 3 stars
08/11/2014
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 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. Read More
(1)
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