Blackberrysyrup Recipes

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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

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 SYRUP



Blackberry Syrup image

Categories     Sauce     Berry     Dessert     Quick & Easy     Blackberry     Summer     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/3 cups

Number Of Ingredients 3

4 1/2 cups blackberries (1 1/2 pounds)
1 cup sugar
1/2 cup water

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



Blackberry Syrup image

Make and share this Blackberry Syrup recipe from Food.com.

Provided by MightyStickFigure

Categories     Sauces

Time 15m

Yield 1 2/3 cups

Number Of Ingredients 4

3 cups fresh blackberries
1 1/4 cups sugar
1/4 cup light corn syrup
1 teaspoon cornstarch

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.

BLACKBERRY SYRUP



Blackberry Syrup image

Provided by Paula Disbrowe

Categories     Sauce     Blackberry     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 4

1 10-ounce bag frozen blackberries, thawed
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 cup pure maple syrup

Steps:

  • Bring blackberries, lemon juice, and sugar to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until berries soften and juices thicken slightly, 10-15 minutes. Remove from heat; stir in maple syrup. Let cool slightly before serving.
  • DO AHEAD: Syrup can be made 1 day ahead. Let cool; cover and chill.

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  • Place the blackberries in a medium-sized pot and bring them to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until very soft and mushy. Remove from heat and mash with a potato masher to further break up the berries.
  • Place the cooked blackberries in a fine-meshed sieve or colander or in a cheesecloth to strain the juice. After the juice is done draining, use a spoon to scrape the puree around in the strainer to remove as much juice as possible, or squeeze the cheesecloth. You should have about 3 cups of juice.
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