Homemade Blackberry Syrup Recipes
HOMEMADE BLACKBERRY SYRUP
This recipe is low in sugar content and it doesn't contain corn syrup or pectin therefore is much lower in calories.
Provided by Joanne Hendriksen @Elizabeth33
Categories Fruit Sauces
Number Of Ingredients 4
Steps:
- Place water in stainless steel saucepan. Add sugar and blackberries and boil on medium for 10 min. Then reduce heat lower and stir periodically. (Optional: you can remove seeds through a fine wire-mesh strainer into a medium saucepan, using back of a spoon to squeeze out the juice. Although I leave the berries in tact seeds and all.)
- At the point where water is low, add jam and continue to stir into a nice consistency for syrup. Wait till cool then place in glass jar and refrigerate. Enjoy on toast, muffins, cakes or ice cream.
BLACKBERRY PANCAKE SYRUP
Not being able to find blackberry syrup at the grocery store, I decided to make it. Any flavor jam may be substituted to make your favorite flavor syrup.
Provided by SHORECOOK
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- Combine water and sugar in a saucepan. Cook and stir over medium heat until sugar dissolves. Stir in blackberry jam and heat until smooth. Remove from heat and allow to cool.
- Pour in a resealable container and refrigerate until ready to use.
Nutrition Facts : Calories 87 calories, Carbohydrate 22.6 g, Sodium 0.1 mg, Sugar 21.2 g
BLACKBERRY SYRUP
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
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.
HOMEMADE BLACKBERRY SYRUP
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.
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BLACKBERRY SYRUP RECIPE - HOW TO MAKE BLACKBERRY SYRUP
From honest-food.net
5/5 (5)Total Time 1 hr 15 minsCategory DrinksCalories 78 per serving
- Pour the blackberries into a saucepan and turn the heat to medium. Pour the sugar all over the berries, but do not stir. Let the heat begin to break the blackberries before stirring gently, about 5 minutes.
- Stir every five minutes, just to keep anything from burning on the bottom of the pan. Let the blackberries melt with the sugar slowly, about 15 to 20 minutes. Turn off the heat, and mash the berries with a potato masher. You don't need to wail on them, but you want to get as much juice as you can.
- Set a very fine-meshed sieve over a large bowl. Carefully ladle out some free-run syrup, which will be beneath the floating blackberries. Pour it through the sieve. Keep doing this until you have all the blackberries in the sieve. Let this drain for 1 hour, or up to overnight in the refrigerator. Once the berries are in the sieve, do not mash them, or you will get cloudy syrup.
- Pour off the syrup into jars and either keep in the fridge or seal in a hot water bath for 10 minutes. Oh, and the leftover blackberries? Mix them with plain yogurt and they are delicious!
HOMEMADE BLACKBERRY SYRUP - THE DARING GOURMET
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5/5 (7)Total Time 25 minsServings 4.25Calories 72 per serving
- Place the blackberries in a medium-sized pot and bring them to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until very soft and mushy. Remove from heat and mash with a potato masher to further break up the berries.
- Place the cooked blackberries in a fine-meshed sieve or colander or in a cheesecloth to strain the juice. After the juice is done draining, use a spoon to scrape the puree around in the strainer to remove as much juice as possible, or squeeze the cheesecloth. You should have about 3 cups of juice.
- Rinse out the pot and pour the blackberry juice in it along with the sugar and lemon juice. Bring it to a boil and boil for 3 minutes. Stir in the pectin and boil for another minute. Serve immediately or store in fridge for up to 2 weeks.
- IF CANNING: Pour the hot syrup into sterilized jars leaving 1/4 inch headspace, wipe the rims with a damp cloth and screw on the lids. Process in a water bath, 10 minutes for pints and 15 minutes for quarts. Carefully remove the cans and let the rest undisturbed for 24 hours. Will keep in a cool, dark place for at least a year.
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