Blackberry Syrup Recipes

BLACKBERRY SYRUP

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.

BLACKBERRY SYRUP

Steps:

• Bring berries, sugar, and water to a boil in a 2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until fruit is soft, about 30 minutes. Pour mixture through a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Serve syrup at room temperature.

BLACKBERRY SYRUP

Steps:

• Process blackberries in a blender until smooth, stopping to scrape down sides.
• Pour through a fine wire-mesh strainer into a medium saucepan, discarding solids.
• Stir in remaining ingredients; bring mixture to a boil over medium heat, stirring occasionally.
• Boil, stirring occasionally, 1 minute.
• Remove from heat; cool.
• Serve with cobbler, pound cake, fruit, pancakes, or ice cream.