Recipe: Blackberry Syrup (2)

BLACKBERRY SYRUP

4 cups blackberry juice
4 cup sugar
1/4 cup lemon juice

Mix all ingredients and simmer until sugar dissolves. (Will thicken more if cooked longer.) Pour into clean hot jars and process 10 minutes in boiling water bath.

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BLACKBERRY SYRUP

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.

4 cups blackberry juice
4 cups white sugar
1/3 (2 ounce) package powdered pectin (optional)

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. Store in refrigerator.

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.

Makes 4 to 5 12 ounce jars
Servings: 18
adapted from source: Harriet O'Neal