Saturday, August 26, 2017

Blackberry Syrup - Homemade & Home Grown

by Angie Ouellette-Tower for photo 2017-08-12_zps1ljhr1c9.jpg

Blackberry Syrup - Homemade & Home Grown

Five years ago I received some blackberry bushes as a Christmas gift (click HERE to read a post about that gift).  Normally it takes 2 to 3 years before blackberry plants are established enough for harvesting any berries but it actually took 5 years for my plants to mature.  Also, I was supposed to be picking 10 gallons of berries per plant and I only picked about 2 cups of berries total from both plants.  Needless to say that I am not impressed by these "miracle" berry plants but I am loving the flavor of these berries.
My recipe is a small quantity but it was enough to make syrup for waffles and for drizzling on ice cream (I also had a little left over for making a lemon blackberry cheesecake pie).

by Angie Ouellette-Tower for photo DSCF8874_zpsu6ypiicc.jpg  by Angie Ouellette-Tower for photo DSCF8876_zps5weqn92r.jpg
Printable Recipe
There are 2 steps to this syrup - first you must make the juice.
Blackberry juice
1 1/2 cups fresh blackberries (rinsed and drained)
1 1/2 cups water cups water (preferably filtered water)
Prepare the blackberries as described above.  Place the blackberries and water in a medium pot and bring to boil.  Simmer on very low heat for about 30 minutes to an hour  Now you will need to strain the juice to separate the blackberry seeds/pulp from the liquid (see pictures above).  Allow the juice to drain out of the colander for an hour (you should have 1 cup of juice after straining out the seeds).
Allow juice to cool and continue on to make syrup or place in the fridge for other uses.
by Angie Ouellette-Tower for photo DSCF8885_zpscyjthr8q.jpg  by Angie Ouellette-Tower for photo DSCF8886_zpskejyc6rm.jpg

Blackberry Syrup
1/2  blackberry juice from the previous step (cooled)
1/2 cup sugar
1 tablespoon cornstarch

In a medium sauce pan combine the sugar and cornstarch - stir until mixed.  Add the blackberry juice and whisk together gently until there are no sugar/cornstarch clumps remaining (see pictures above).  Place on medium heat and cook until it boils slowly and thickens (you must stir the entire time).  Remove from the heat and you have blackberry syrup! (see picture below).
by Angie Ouellette-Tower for photo DSCF8887_zps8l53y1ty.jpg

Serve while hot on waffles.
by Angie Ouellette-Tower for photo DSCF8889_zpssicbqnc6.jpg
Or allow to cool and serve on ice cream. 
by Angie Ouellette-Tower for photo DSCF8900_zpsrt5wmkot.jpg

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  1. I can't wait to try this!! We have a huge amount of blackberries right now. So this is the first thing on my to-do list.

  2. Pinning! I have blackberry bushes planted and by next year I should have plenty to make syrup out of! Looks delicious.
    :) gwingal

  3. Thank you for linking up and sharing your recipe with us at #overthemoon. I don't think I've eaten blackberries since I was a child so your post brought back happy memories.
    Sue from Sizzling Towards 60 & Beyond


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