Comments on: Blackberry Syrup

By: bonnie

bonnie — Mon, 25 Jul 2011 02:39:51 +0000

I have often wondered about a jelly recipe using packaged pectin…soooo excited to find you. It is funny to think that years ago when I wanted to make berry syrup the Extension office gave me a recipe using tissue to thicken it. Honest…we have come a long ways – haven’t we. By the way I never tried it as it was just too disgusting to think about or repeat to anyone

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By: Bunny

Bunny — Fri, 08 May 2009 00:38:00 +0000

Thanks for this post, I want to make jellies and jam this summer with berries!

By: Melissa

Melissa — Thu, 07 May 2009 23:43:00 +0000

I just found your blog – great recipes! I make my homemade berry syrups with just a package of frozen berries and a tiny bit of sugar (or none at all). I put it all in a saucepan and let it come to a boil after thickening it with cornstarch and water. It doesn’t make too much, but it’s just plain fruit (no additives/just a little sugar) and it tastes so yummy!!
Melissa

By: arkie

arkie — Thu, 07 May 2009 21:55:00 +0000

first of all, I love your site!

I make homemade syrup all the time using 1 cup sugar, 1 cup brown sugar, and 1 cup water – bring to slow boil – boil 5 min. – add flavor ( I use 1 tsp vanilla and 1 tsp. maple flavoring.). I think you could make berry syrup the same way using 2 cups sugar to 1 cup juice. may not need any flavoring added.

By: Lynn

Lynn — Thu, 07 May 2009 13:00:00 +0000

To keep the seeds out you strain it through a cheesecloth or a food mill.

By: Phoebe @ Cents to Get Debt Free

Phoebe @ Cents to Get Debt Free — Thu, 07 May 2009 12:43:00 +0000

I had some Wild Black Cherry jelly that didn’t set up–and I had no idea how I was going to use it up. Last week I used it over your Oatmeal Pancakes and it was SO good. I wondered if there was a way to purposely make syrup.

I can’t wait to try this since my DH LOVES blackberries. Now–what do you use to keep all the little seeds out?