Blackberry patch syrup and pancake mix

And fast. I added a tablespoon of pectin to make it a little thicker. I added sugar free blackberry jello to thicken it.

I have 3 gallons of juice to turn into syrup tomorrow morning. My kids love this on their pancakes, and this batch will last well over a year. Agness, Oregon has the best blackberries in the US. Yes, that is a challenge. No wonder they have so much trouble with bears- Chinook salmon and blackberries! Leslie Sullivan. I didn't even put pectin in my recipe and it turned out wonderful. I wanted syrup one morning and don't usually keep pectin around.

I cooked it for just a little while longer than it says adding the same amound of syrup and blackberries. Obviously it wasn't as thick but it was very delicious.

Kept in a sealed container it stayed fresh for a couple of weeks in the refrigerator too! Delicious recipe! Thank you! Laura Wallace Neely.

I really was just trying to "feel my way" through it but it turned out really really good! I am going to make the graham cracker crumb pancakes on this site for breakfast this morning and serve it with lemon whipped cream.

Absolutely Terrific! I have also made this using half strawberries and half blackberries. This is wonderful!

Very easy to make. I was expecting it to be much thinner than it actually was due to the comments. I added some butter to reduce the foaming. I ended up with 2 oz jars and 6 4-oz jelly jars.

I didn't bother to seal one of the 4 oz jars; I'll be making pancakes in the morning. By Tieghan Gerard. Make With. Steps 1. In 2-quart saucepan, beat cold water and cornstarch with whisk until cornstarch is dissolved. Heat to boiling over medium-high heat, stirring frequently and breaking up blackberries with a fork until mashed.

Reduce heat; simmer 5 to 10 minutes. Remove from heat; set aside. The mixture will thicken slightly as it cools. Homemade blackberry syrup can last up to several weeks if properly stored in a closed container within the fridge. Making a blackberry syrup is actually pretty similar to making a blackberry jam. In fact, water and pectin are the only two differences between this delicious blackberry syrup and my homemade freezer jam.

It should about a week in the fridge without canning. This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Pin Recipe. Is blackberry syrup gluten free? Can you freeze blackberry syrup? What to do with blackberry syrup? How long does blackberry syrup last? Making homemade blackberry syrup is so easy and quick! It is perfect on pancakes, cheesecake, just about anything. Whip up a batch today! Cook Mode Prevent your screen from going dark.

Course Breakfast. Cuisine American. Keyword blackberry syrup, blackberry syrup recipe, how to make blackberry syrup. Prep Time 5 minutes. Cook Time 10 minutes.