Blackberry Syrup

This syrup is wonderful on pancakes, waffles or French toast. You can store the syrup in the refrigerator if you intend to use it quickly. To preserve for a longer time, sterilize the jars, pour into the canning jars to within 1/4 inch of lid, adjust lids and process in boiling water canner for 10 minutes.

Yield

4 to 5 12-ounce jars (18 servings)

Ingredients

4 cups blackberry juice
4 cups granulated (white) sugar
1/3 (2 ounce) package powdered pectin (optional)

Directions

Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.

This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.

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