Homemade Blackberry Syrup Recipes

Steps:

• Combine water and sugar in a saucepan. Cook and stir over medium heat until sugar dissolves. Stir in blackberry jam and heat until smooth. Remove from heat and allow to cool.
• Pour in a resealable container and refrigerate until ready to use.

Steps:

• Place water in stainless steel saucepan. Add sugar and blackberries and boil on medium for 10 min. Then reduce heat lower and stir periodically. (Optional: you can remove seeds through a fine wire-mesh strainer into a medium saucepan, using back of a spoon to squeeze out the juice. Although I leave the berries in tact seeds and all.)
• At the point where water is low, add jam and continue to stir into a nice consistency for syrup. Wait till cool then place in glass jar and refrigerate. Enjoy on toast, muffins, cakes or ice cream.

Steps:

• Rinse blackberries. Squeeze 1 cup juice from blackberries. This can be done by mashing them through a strainer with a potato masher. It's kind of difficult and messy. I just run mine through the juicer. You want the juice, not the pulp. I get little more than a cup out of a pint and a half of blackberries.
• Pour blackberry juice, lemon juice, and sugar into a sauce pan. Bring just to a boil. Reduce heat and simmer for 3 minutes.
• Add a tsp of fruit pectin to thicken a bit more. Pour into an air tight container (I use a mason jar) and store in the refrigerator for up to 1 week.

Steps:

• Bring berries, sugar, and water to a boil in a 2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until fruit is soft, about 30 minutes. Pour mixture through a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Serve syrup at room temperature.