Blackberry Pancake Syrup

I’ve been picking summer blackberries as long as I can remember, ensuring that I don’t take more than meets my needs and that I leave enough to feed the bears (the Time Zone and the Latitude Where I Live is not Manhattan!). I freeze most of them (the berries, not the bears), and enjoy preparing a summer surprise like this wonderful syrup in the middle of winter. Cut the recipe in half if you prefer. 

Blackberry Pancake Syrup (Version 2):

8 c. fresh or frozen blackberries (enough to produce 4 c. juice when blenderized)
5 c. granulated sugar
1 c. light corn syrup
2 tsp. lemon juice (optional)

Float hand-picked berries in cold water to remove the occasional insect (rinse commercially sold berries). Whirl berries in a blender. Strain a cup at a time through a wire sieve, pressing gently with the back of a spoon to release juice and trap seeds. Rinse sieve, repeating until you have sufficient juice.

Measure 4 c. juice into large, high-sided saucepan, stirring in sugar and corn syrup. Bring to a rolling boil for 1 min., continuing to stir as syrup solution rises in pot. Remove from heat. Using a slotted metal spoon, skim scum from surface of syrup until none remains. Stir in lemon juice. Cool syrup before pouring into small, clean freezer containers. Label and freeze up to 1 year. Refrigerate after opening. Makes 7 c. pancake syrup.

Note: To can this syrup, process 10 min. in a boiling water bath, following the bottle-and-lid manufacturer’s instructions. 

Further Note: Check the Index under Pies: Fruit for Kenneth’s Slam-Bam-Thank-You-Ma’am Blackberry Pie. The Index also offers a slightly different version of this pancake syrup recipe.

Brunch: A great way to start the day!

Exercise your creativity!

Even picky eaters find this fun!

What about me-e-e-e-e-e? Bring on the syrup!

Bring on the extras, too! Celebrate the start of each day!

Tomorrow: An easy Blackberry Jelly recipe!