homemade blackberry syrup
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.
prep time
15 Min
cook time
5 Min
method
Stove Top
yield
8 +
Ingredients
- 1 1/2 cups pints fresh blackberries
- 1 teaspoon lemon juice
- 3/4 cup sugar
- 1 teaspoon fruit pectin
How To Make homemade blackberry syrup
-
Step 1Rinse 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.
-
Step 2Pour blackberry juice, lemon juice, and sugar into a sauce pan. Bring just to a boil. Reduce heat and simmer for 3 minutes.
-
Step 3Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Breakfast
Category:
Fruit Desserts
Category:
Pancakes
Keyword:
#sauce
Keyword:
#blackberries
Keyword:
#black
Keyword:
#Syrup
Keyword:
#sauces
Keyword:
#berries
Keyword:
#blackberry
Keyword:
#berry
Keyword:
#icecream
Keyword:
#Syrups
Keyword:
#cake
Keyword:
#ice cream
Ingredient:
Fruit
Culture:
American
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes