Total Time
Prep 10 mins
Cook 5 mins


  1. Process blackberries in a blender until smooth, stopping to scrape down sides.
  2. Pour through a fine wire-mesh strainer into a medium saucepan, discarding solids.
  3. Stir in remaining ingredients; bring mixture to a boil over medium heat, stirring occasionally.
  4. Boil, stirring occasionally, 1 minute.
  5. Remove from heat; cool.
  6. Serve with cobbler, pound cake, fruit, pancakes, or ice cream.


Most Helpful

Tased good, but not quite sure what went wrong. This turned into a jam vs a syrup. September 14, 2008

We have a bumper crop of blackberries this year so decided to try out some syrup for our pancakes. This was FANTASTIC! i actually was low on sugar so only had a cup to put in, but it didn't affect the syrup at all. We had it on our pancakes, refrigerated the leftovers, and found that it "gelled" to a jelly consistency. I'm sure it could be reheated for syrup, but it was great as blackberry jelly on our toast the next day. Thanks!

Chef SuzyQ September 13, 2008

I've been making this recipe a few years, but I'm finally taking the time to review it. What can I say other then it's fantastic and easy. It keeps well in the fridge, too.

Potatoes Browning July 08, 2008

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