Blackberry syrup recipe

[curly_kate]

We are up to our eyeballs in blackberries right now. I have made jam, and have a batch of sorbet in the freezer. My next project is making sauce. DH & I were in NC a few weeks ago, and had blackberry sauce for our biscuits. Anyone have a recipe for it?

 

[lesa]

I just cook down the berries (strain out the seeds), sweeten to taste (I like honey) and freeze. Really good on pancakes, and ice cream!

 

[chris09]

Recipe - 1
BLACKBERRY SYRUP

4 cups fresh or frozen blackberries
1/2 cup raspberry liqueur
3/4 cup sugar
1 tbsp. freshly grated lemon zest (yellow only)
1 tbsp. freshly squeezed lemon juice
1 (3 oz) pouch liquid pectin

In a large stainless steel pot, combine berries, liqueur and sugar; stir. Cover and let stand for 2 hours.
Add remaining ingredients (except pectin) and bring mixture to a boil, uncovered. When syrup reaches a full rolling boil, stir in pectin. Continue a rapid boil for 1 more minutes, constantly stirring to avoid scorching. Remove pan from heat.
Skim off any foam which rises to the surface using a wide flat spoon.
Transfer hot syrup into hot canning jars, leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel and adjust two piece lids.
Process in a boiling water bath for 10 minutes. Store in a cool, dark place for up to 1 year.
Blueberries or raspberries may be used instead of blackberries.
Serve over pancakes, waffles or as a topping for vanilla ice cream over berry or apple pie! Or ladle over a blackberry or other favorite fruit cobbler.

Recipe - 2
BLACKBERRY SYRUP

3 c. fresh blackberries
3/4 c. sugar
1 1/2 tsp. grated lemon peel
1/3 c. water

In heavy 3 quart saucepan, combine blackberries, sugar, lemon peel and water. Mix gently. Cook over medium heat, stirring constantly, until sugar dissolved.
Bring to boiling over medium high heat. Reduce heat. Simmer, uncovered, for 8 minutes, stirring occasionally, until fruit is soft.
While cooking 2 to 3 more minutes gently mash fruit against pan with wooden spoon.
Cool to lukewarm. If desired, strain fruit mixture by pressing through a sieve. Pour into a storage container.
Cover and refrigerate up to 2 weeks.
Yields 2 cups syrup with pulp, or 1 cup strained syrup.

Chris

 

[vfem]

I puree and strain 6 cups blackberries... then 4 cups sugar... 2 tbsp lemon juice... (optional 1/3 cup red wine)

Bring to a full rolling bowl with fruit and lemon juice, add sugar... bring back to boil, and then simmer until its reduced by 1/3

This is my recipe for the syrups I sell....without the wine.

 

[curly_kate]

The one with the wine sounds lovely! I might have to try both versions. Thanks for all the suggestions!

 

[curly_kate]

vfem, can you can the syrup?

 

[patandchickens]

Really the simple (and pretty good) approach is to smoosh up the berries (no water added) in a stainless steel or glass pot over medium heat, keep at 'em with a potato masher til they're all smooshed, cook a little while til they're definitely all "popped" and liquified, then add sugar to taste.

Or, atttempt to make blackberry jam and fail to get it to jel right

Yes, you can perfectly safely waterbath-can this stuff. It is pretty acid and lotsa sugar.

Good luck, have fun,

Pat, made raspberry jam today

 

[Grow 4 Food]

I follow the sure-jel recipe for cooked jelly and double the fruit. Seems to work well for us.

 

[vfem]

Yeah I can mine. So goooooooooooooooooooood to grab when the season is over to remind me of what I am missing....

 

[curly_kate]

I just made this last night. It is AMAZING!!! I put chocolate chips in it.
http://www.food.com/recipe/Blackberry-Ice-Cream-131896