Blackberry Syrup Canning Blackberry Syrup Food

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 {CANNING BLACKBERRY SYRUP}

Blackberry Syrup {Canning Blackberry Syrup} image

Made with fresh summer berries, you're going to love this delicious Blackberry Syrup.

Provided by Sarah Cook - Sustainable Cooks

Categories Canning How To

Time 50m

Number Of Ingredients 4

Ingredients

12 cups fresh or frozen blackberries ({to yield ~5 cups juice})
2 cups sugar
1/4 cup water
2 tbsp lemon juice ({optional})

Steps:

Combine 1/4 cup water and berries in a heavy-bottomed pot. Cook down over medium heat until the berries are very soft and steaming.
When hot, use an immersion blender in the pot to blend the berries.
Ladle hot berry sauce into a metal sieve placed over a bowl.
Use a spatula to work the sauce around until all that is left in the sieve is the seeds. Return the now seedless sauce to the cooking pot.
Mix sugar and (optional) lemon juice into the sauce, cook on medium-high, stirring often until the syrup has reduced by 1/3 (about 5-10 minutes).
If you're not canning the syrup, simply transfer it to small containers. Refrigerate and use within a month, or freeze for six months.

Nutrition Facts : Calories 50 kcal, Carbohydrate 12 g, Fiber 2 g, Sugar 10 g, ServingSize 1 tbsp

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.

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.

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