Blackberry Syrup recipe

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Ingredients

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

Nutrition Info

172.1 calories
carbohydrate: 44.5 g
cholesterol: 0 mg
fat: 0 g
fiber: 0 g
protein: 0 g
saturatedFat: 0 g
servingSize: -
sodium: 0 mg
sugar: 44.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 to 5 12 ounce jars

Recipe Note

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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