In The Mood For Homemade Blackberry Syrup?

Blackberry Syrup This Good Can't Be Found In The Store

I'll admit it... I'm a pancake lover. But even I can't stomach pancakes without really good syrup, and I don't mean the cheap, store-bought kind. My favorite syrup is blackberry syrup, but unfortunately, most of the blackberry syrup on the store shelves tastes cheap and processed. If you're tired of low-quality blackberry syrup and you want a real treat, try this down-home recipe.

What You'll Need

Surprisingly, when it comes to making blackberry syrup, you don't need many ingredients. Just get 6 to 10 quarts of your own home-grown blackberries (or market-bought berries if you don't have your own), 3 cups of cider vinegar and a 4-pound bag of sugar.

Getting Started

Now, while you don't need a lot of ingredients to make blackberry syrup, you do need a bit of patience. It's not an instantaneous process.

First, place the blackberries in a stone crock or bowl and pour the cider vinegar over the top of the berries. Then cover the top of the crock or bowl with muslin or cheesecloth. Put the mixture in a cool, dry place and let it sit for 3 days, stirring it twice each day.

After the 3 days have passed, strain the mixture through a jelly bag into a bowl (but don't crush the blackberries). Use a pint size measuring cup and measure 1 pint of the strained juice into a pot. Then add 1 cup of sugar. Add another pint of juice and another cup of sugar. Keep adding the juice, pint by pint, adding 1 cup of sugar for each pint of juice.

Heat the sugar/juice mixture until the sugar has completely dissolved. Then bring the mixture to a boil and let it boil gently for five full minutes. When it is done, bottle and seal your homemade blackberry syrup and store it for use. Of course, refrigerate your blackberry syrup whenever you open a sealed bottle.

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