*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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.
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.
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.
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