Blackberry Syrup Canning Blackberry Syrup Recipes
BLACKBERRY SYRUP {CANNING BLACKBERRY SYRUP}
Steps:
- Combine 1/4 cup water and berries in a heavy-bottomed pot. Cook down over medium heat until the berries are very soft and steaming.
- When hot, use an immersion blender in the pot to blend the berries.
- Ladle hot berry sauce into a metal sieve placed over a bowl.
- Use a spatula to work the sauce around until all that is left in the sieve is the seeds. Return the now seedless sauce to the cooking pot.
- Mix sugar and (optional) lemon juice into the sauce, cook on medium-high, stirring often until the syrup has reduced by 1/3 (about 5-10 minutes).
- If you're not canning the syrup, simply transfer it to small containers. Refrigerate and use within a month, or freeze for six months.
Nutrition Facts : Calories 50 kcal, Carbohydrate 12 g, Fiber 2 g, Sugar 10 g, ServingSize 1 tbsp
BLACKBERRY SYRUP
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
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
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