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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 8

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. 
Keyword blackberry syrup, ice cream topping