Syrup - Blackberry Syrup

By Hortond

Ingredients

• 4 cups blackberry juice
• 4 cups white sugar
• 1/3 (2 ounce) package powdered pectin (optional)
• 1 tablespoon of lemon juice
• 1 tablespoon butter for flavor and shine

Preparation

Step 1

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.






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.