Blackberry Pancake Syrup Recipes

BLACKBERRY SYRUP

Blackberry Syrup image

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.

Provided by Harriet O'Neal

Categories Side Dish Sauces and Condiments Recipes Syrup Recipes

Yield 18

Number Of Ingredients 3

Ingredients

4 cups blackberry juice
4 cups white sugar
⅓ (2 ounce) package powdered pectin

Steps:

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.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 44.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 44.4 g

BLACKBERRY PANCAKE SYRUP

Blackberry Pancake Syrup image

Not being able to find blackberry syrup at the grocery store, I decided to make it. Any flavor jam may be substituted to make your favorite flavor syrup.

Provided by SHORECOOK

Categories Side Dish Sauces and Condiments Recipes Syrup Recipes

Time 10m

Yield 12

Number Of Ingredients 3

Ingredients

¼ cup water
¼ cup sugar
1 (12 ounce) jar seedless blackberry jam

Steps:

Combine water and sugar in a saucepan. Cook and stir over medium heat until sugar dissolves. Stir in blackberry jam and heat until smooth. Remove from heat and allow to cool.
Pour in a resealable container and refrigerate until ready to use.

Nutrition Facts : Calories 87 calories, Carbohydrate 22.6 g, Sodium 0.1 mg, Sugar 21.2 g

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