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.
Provided by Amy H. @Meave
Categories Fruit Breakfast
Number Of Ingredients 4
Steps:
- 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.
- Pour blackberry juice, lemon juice, and sugar into a sauce pan. Bring just to a boil. Reduce heat and simmer for 3 minutes.
- 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.
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love