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Nothing reminds me of the sweet taste of summer quite like blackberries. Every summer I make a bunch of jam but this year I also made syrup. This recipe is wonderful and can be used on top of lots of different foods like pancakes of course, ice cream, cheesecake and much more.
Homemade Blackberry Syrup
- 5 cups of blackberry juice (10 cups of blackberries)
- 2 1/2 cup sugar
- 1/4 cup lemon juice
- 1/4 cup Clear Jel
(a modified cornstarch to withstand the heat of canning) - 1 cup Water (3/4 and 1/4 cup)
(a modified cornstarch to withstand the heat of canning)
Using a Canning Food Press 
to process blackberries for juice. (I highly recommend this handy tool, it is a must for canning, it can be used for canning many different foods)
In large sauce pan add blackberries, sugar, lemon juice and 3/4 water, bring to boil, reduce heat and let simmer for 20 minutes. Meanwhile, in small bowl add 1/4 cup warm water and 1/4 cup of Clear Jel and mix until Clear Jel dissolves. Stir into berries and continue to cook for another 15 minutes, stirring occasionally.
Remove from heat and pour the syrup into canning jars. A funnel is another must for canning!
Process jars in canner by boiling in water for 15 minutes.
This single recipe will make 3 pint sized jars. Enjoy!
