Homemade Blackberry Syrup Recipes

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

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 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

Ingredients

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

Ingredients

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.

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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.
Rinse out the pot and pour the blackberry juice in it along with the sugar and lemon juice. Bring it to a boil and boil for 3 minutes. Stir in the pectin and boil for another minute. Serve immediately or store in fridge for up to 2 weeks.
IF CANNING: Pour the hot syrup into sterilized jars leaving 1/4 inch headspace, wipe the rims with a damp cloth and screw on the lids. Process in a water bath, 10 minutes for pints and 15 minutes for quarts. Carefully remove the cans and let the rest undisturbed for 24 hours. Will keep in a cool, dark place for at least a year.

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Pour the blackberries into a saucepan and turn the heat to medium. Pour the sugar all over the berries, but do not stir. Let the heat begin to break the blackberries before stirring gently, about 5 minutes.
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