posted by Emma 08-15-100 6:27 AM
4 cups blackberry juice
4 cups white sugar
powdered pectin, optional
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. 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. Refrigerate.
(To preserve for a longer time, sterilize jars, pour into the canning jars to within 1/4 inch of lid, adjust lids and process in boiling water canner for 10 minutes).
Makes 4 to 5 12 ounce jars
Blackberry (Simple) Syrup:
1 pound sugar
1 pint water
1 pint blackberry juice
Put sugar and water in sauce pan. Boil until thick. Add blackberry juice and continue boiling 15 to 20 minutes until reduced to desired consistancy.
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