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Blackberry Syrup

blkbry-syrup.jpg

While I was intending to make a seedless blackberry jam with the wild bramble fruits here, my efforts went another direction when the smell of the boiling syrup made my other half prompt me to stop where I was at. So even though all the jelly jars and lids had been boiled and waiting for jam, they instead received syrup. I also used a Gold Peak Tea bottle to pour our "in use" syrup. Here is how I ended up making it.

I first boiled a one gallon bag of blackberries, which were this past summers harvest. The berries were frozen and I did add a little water here and there to the berries until they began providing liquid on their own. I boiled and mashed them with a fork for couple of hours. Once they had produced a lot of liquid and the berries had broken down really well I then strained the berry pulp through the cheesecloth and collected the juice. Now I needed to measure the juice to find out how much sugar to use. The juice to sugar ratio is about 1 to 1. So if you have say 2 cups of juice then add two cups sugar. Next I brought the sugar and blackberry juice to a boil. If I were making a thin syrup I would boil for about two minutes at a rapid boil. However, I let mine boil down longer than that, but not too long or else I would end up with jam. My hubby would test the syrup several times by putting it in the freezer to check how it was thickening. When we decided it was thick enough we took it off the heat and poured it into sterlized jars.

Everyone loves the blackberry syrup. We even add some to our sweet tea or have it over pancakes. It's really delicious. I've even been thinking of a way to make blackberry bon bons with the syrup - but haven't tried it yet.

Then to not be very wasteful we took the pulp, added a can of whole cranberry sauce {would have used fresh cranberry sauce if I had any}, some sugar and cinnamon mixed it together and made double pie crust. When it came out of the oven I had a glaze of sugar, milk and a little vanilla which I poured over it. It was good but our wild blackberries are extremely seedy - which is why I was making seedless jam to begin with. So the pie was indeed very seedy - however my 6yr didn't even mind the seeds. So it was worth the extra effort.

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This page contains a single entry from the blog posted on February 17, 2010 1:52 PM.

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