Ron and I have just returned from the fray, bloody but unbowed, battling brambles, bugs, and bears (many of the former and none of the latter, but I liked the alliteration). Simply put, we’ve been picking blackberries.
When you pick summer’s blackberries, you touch the earth, feel the sun on your shoulders, connect with the food you eat, and feel thankful for nature’s bounty.
Why restrict your choice of pancake syrup to maple? This syrup is also fabulous over vanilla ice cream.
Check the Index under Brunch: Pancake Syrup (Blackberry) for a slightly different version of this great recipe that appeared in September, 2013!
Blackberry Pancake Syrup (Version 1):
3-½ c. blackberry juice
3-½ c. granulated sugar
1-½ c. light corn syrup
Briefly soak at least 7 cups of blackberries in cold water to remove insects and leaves. Drain and remove and berries that show traces of mold. Whirl berries at high speed in blender. Using back of soup spoon, press juice through sieve to remove seeds. To measured juice in large saucepan, add sugar and corn syrup. Bring to hard, rolling boil, stirring constantly. Remove from heat, skimming foam from surface with metal spoon. Cover loosely and cool to room temperature. Pour into small, covered containers. Label and freeze. When ready to use, store in refrigerator.
Note: Blackberries grow wild in many areas, making this a penny pincher. If you have an inexpensive or free supply of raspberries, strawberries, or blueberries, this recipe also works well with them.
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| Better by the bowl full! |
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| Soak in cold water to remove stems and the occasional insect |
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| Measure cleaned berries |
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| Whirling at high speed |
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| Add to blender ... |
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| Blackberry Pancake Syrup: Fresh from the vine! |
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Whichever version of this recipe you use, this
Blackberry Pancake Syrup freezes beautifully! |
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