Homemade Blackberry Syrup Recipe
It is that time of the year when the blackberries are big and ripe and juicy. (SO GOOD!!) I have lots of blackberry bushes in my garden, and I just came back from the orchard where there are plenty of peaches and pears just waiting to can. Tis the season….
Where I use to live in Oregon, blackberries grow wild along roadsides, everywhere. We would go and pick a lot every summer. Did you know that Oregon produces 95% of the blackberries in the United States?
Making your own blackberry syrup is just like eating a taste of summer. So easy to make and delicious!! You may never go back to store-bought syrups again after making homemade blackberry syrup.
Made from real fruit simple syrups it stores well, and has an awesome flavor!
With just a handful of ingredients and around 10 minutes, you’re sure to make this blackberry syrup recipe every year.
INGREDIENTS YOU WILL NEED….
- Blackberries
- Sugar
- Cornstarch
- Lemon Juice
- Vanilla
For a refreshing summer treat, add a spoonful of this blackberry syrup to your lemonade.
WHAT DO YOU DO WITH BLACKBERRY SYRUP??
Backberry Syrup is great as a topping for ice cream, and other desserts. This syrup can also be made with sugar, honey or made sugar-free.
HOW LONG DOES BLACKBERRY SYRUP LAST IN THE FRIDGE??
Store the blackberry syrup in an airtight container, such as a mason jar, in the refrigerator for up to 2 weeks.
If you are trying to think of classy gifts to give to your friends and family, give this blackberry syrup a try. I think they will love it.
Go get some blackberries and let’s do this.
Scroll down for the recipe….
ENJOY!!
Ingredients
- 4 cups blackberries
- 3/4 cup granulated sugar
- 4 tbsps cornstarch
- 1/2 cup water
- 2 tbsps lemon juice
- 1/4 tsp vanilla extract
Instructions
- In medium saucepan, stir sugar and cornstarch together with a whisk, then stir in water until smooth. Stir in blackberries.
- Place pot on heat and bring to boil stirring frequently. Bring to a boil and crush until the seeds have been released from the berries.Once sauce thickens, it's done! If you want a thicker syup add a little more cornstarch.
- Remove from the heat, add the vanilla extract and stir. Carefully strain the blackberry mixture through a mesh strainer. Serve immediately over pancakes or waffles.
- 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 and let the jars rest undisturbed for 24 hours.