Blackberry Syrup

Thanks to the fact that most of the outskirts of our lot is overrun by blackberries, I get to make yummy blackberry treats every August! This time it’s blackberry syrup. Perfect on pancakes, waffles and French toast! And because it’s canned, we can enjoy a taste of summer in the middle of winter… The second best part is that you can use the leftover pulp from making juice to make jam! BONUS!!!

Wash and place berries in large stockpot. Crush and simmer until soft. Run pulp through mesh sieve over a measuring pitcher until you have 4 cups of juice. Save pulp in a bowl to use for jam.

4 cups blackberry juice

4 cups white sugar

1/3 (2 ounce) package powdered pectin (optional)

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. Fill to 1/4” headspace. Process for 10 minutes in a boiling water bath. Let rest for 5 minutes before removing jars from canner.

* This makes a thin 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.