Homemade Blackberry Syrup

★★★★★ 2 Reviews
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By Amy H.
from Detroit, MI

My family loves this syrup. I make it for breakfast whenever blackberries go on sale at our local grocery store. You can also serve this as a desert over sponge cake or angel food cake with whip cream or vanilla ice cream.

serves 8+
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients

  • 1 1/2 c
    pints fresh blackberries
  • 1 tsp
    lemon juice
  • 3/4 c
    sugar
  • 1 tsp
    fruit pectin
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How To Make

  • 1
    Rinse blackberries. Squeeze 1 cup juice from blackberries. This can be done by mashing them through a strainer with a potato masher. It's kind of difficult and messy. I just run mine through the juicer. You want the juice, not the pulp. I get little more than a cup out of a pint and a half of blackberries.
  • 2
    Pour blackberry juice, lemon juice, and sugar into a sauce pan. Bring just to a boil. Reduce heat and simmer for 3 minutes.
  • 3
    Add a tsp of fruit pectin to thicken a bit more. Pour into an air tight container (I use a mason jar) and store in the refrigerator for up to 1 week.
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