Simple Blackberry Syrup is great for so many things……Italian cream sodas and other drinks, topping ice cream, served over pancakes or waffles…… It’s so easy to make and can be a delightful gift as well!
I’m blackberry obsessed. Like I’ve said before, one of my favorite memories growing up was the great blackberry harvest every year at my house. We always had tons of jam, cobblers, pies…..everything!
One of my more favorite uses for blackberries lately is this super simple syrup. Simple syrups are just awesome. They are just that – sooooo simple to make. They store well, and they have an awesome flavor since they are made from real fruit. AND you can use fresh or frozen fruit. E-A-S-Y.
The other plus when I make this syrup, is then I strain out the fleshy fruit and use it for my new ice cream concoctions since I just got an ice cream maker recently. I’m kind of obsessed with it and don’t know why I didn’t buy it ages ago. Seriously, probably one of my top purchases in the last five years. (Am I still making ice cream in December, you ask? Well, yes. Yes I am.)
When I was pondering different gifts-in-a-jar to give away this year (and also for this little series that we’re doing), simple syrup was definitely at the top of my list! You can easily double, triple, or quadruple the recipe and make your gifts for everyone in just a short time! I bought little half-pint jars to store the syrup in this year. They seem like the perfect gifting size and I can decorate them up a little bit. See, I’m actually trying to be cute and crafty – nice, eh?
If you are trying to think of something simple, yet classy to give to your friends and family, give this blackberry syrup a try (or you can go with another flavor like raspberry or strawberry, just to name a couple).
Make sure to come back for more edible-gift-in-jar ideas over the next couple of days including a great round-up with ideas from other bloggers.
Simple Blackberry Syrup
Ingredients
- 1 cup blackberries fresh or frozen
- 1 cup sugar
- ½ cup water
Instructions
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In a small saucepan, combine berries, sugar, water over medium-high heat.
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Bring to a boil, and let boil for about 5-7 minutes.
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Strain through a fine mesh strainer into glass jars with lid or other storage container(s).
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I’m making a batch rite now. I’ll let you know
I’m getting ready to make some for our breakfast for supper. Hubby is all about maple syrup but likes b’berries so anxious for his reaction. Thank you for a quickand easy recipe and gift!
Yay! Hope it turned out well.
How long can it safely be stored for?
I’m not sure if you are canning it. I will look into it. I believe since it has a lower sugar content than most jams, it has a shorter shelf life, but would still be good for 6 months or so on a shelf unopened if canned properly from what I’ve seen others say. When I store it in a fridge after opening, it has lasted me for 6+ months without a problem.
Made as is, following this recipe, no canning, what is the shelf life ? Should it be kept refrigerated ?
What’s the expected yield?
Thanks!
Obviously some of the water boils off and you do strain the fruit solids, but I usually expect about 1 1/2 to 2 cups volume.
Do you have the ice cream conception recipe that you make for the left over fleshy pieces of the blackberry? I would love to use all of the berry after making the syrup!
I meant concoction*
I love the ice cream recipes on epicurious. Here’s one that I use a lot. You can just add the fruit anytime really during the churning, depending on how mixed you want it. http://www.epicurious.com/recipes/food/views/french-vanilla-ice-cream-51113430. This is custard-based (eggs), but you can also look up a cream cheese based recipe for a faster fix! I have one from Joy the Baker’s cookbook that I use all the time.
If you are canning, how long do you process it? The usual 10 minutes?
Yes,that’s what I’ve done.
Can you put this in ice tea?????
Can you freeze this syrup?
Way too sweet, it should be changed to 1/2 cup sugar!
I making some now. Does this make they syrup the consistency of pancake syrup or is it thinner? I assume I can just boil it longer if I want it thicker?
I’m not seeing a clear answer to shelf life if canning or not canning. Do you know how long it is good for in various ways of storing it? Also, can I interchange berries or fruit and follow same recipe, or do I need different ratios?