- Ready In:
1 2/3 cups
- 3 cups fresh blackberries
- 1 1⁄4 cups sugar
- 1⁄4 cup light corn syrup
- 1 teaspoon cornstarch
- Process blackberries in a blender until smooth, stopping to scrape down sides.
- Pour through a fine wire-mesh strainer into a medium saucepan, discarding solids.
- Stir in remaining ingredients; bring mixture to a boil over medium heat, stirring occasionally.
- Boil, stirring occasionally, 1 minute.
- Remove from heat; cool.
- Serve with cobbler, pound cake, fruit, pancakes, or ice cream.
Questions & Replies
Got a question? Share it with the community!
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!
This was FABULOUS!!! I actually had some blackberry juiced canned already, so I used 2 1/2 cups blackberry juice instead of the the fresh berries and followed the rest of the recipe. BEST. SYRUP I have EVER made! (and I've been making my own syrups for 11 years) The taste was wonderful, and the texture was PERFECT! Thank you!
see 1 more reviews