This post may contain affiliate sales links. Please read my disclosure policy.
Blackberry Syrup is delicious, sweet, slightly tangy and fabulous warm on buttered pancakes, ice cream or even toast. Knock your family’s socks off with this stuff! No one will know how super easy it was! Need a fabulous pancake recipe? Whip up a batch of my Homemade Pancake Recipe and slather them with blackberry syrup! Yum!
Only 4 Simple Ingredients
When my mother-in-law first shared this recipe with me, I thought “that’s it?” because it was only 4 ingredients, but after making it a few times and everyone smothering their pancakes with the stuff, I knew it was right on. So, if you can get your hands on some blackberries, I highly recommend giving this recipe a try. You won’t be disappointed.
For more syrup recipes, try these: Cinnamon Roll Syrup and Apple Pancakes with Caramel Syrup.
Fresh vs Frozen Blackberries
One of the best things about summer is the variety of berries that we get to enjoy. From June until August we have strawberries, blueberries, raspberries, and blackberries. Oh the blackberries…they are a double-edged sword. They are delicious and can find them all over, but…they grow like weeds anywhere and everywhere they want.
Using fresh blackberries would be the best option. If you can’t find fresh, frozen or jarred is your next best option. If all else fails, you can even use canned blackberries. The ratio of berries you need remains the same no matter the kind you use.
Change Up Your Berries
Don’t have blackberries? No problem, you can use any type of berry to make this syrup. It’s so versatile and easy! Just make sure you have 4 cups of any combination of berries that you want.
How To Make Blackberry Syrup
With only 4 ingredients needed, this syrup comes together pretty quickly! For full recipe details, see the printable recipe card down below.
Combine + Cook
In a medium saucepan, stir sugar and cornstarch together with a whisk. Slowly stir in water until smooth. Stir and mash in blackberries. If you’re using jarred blackberries, go ahead and include the juice as well. If you want to leave some of the berries whole and have a chunky syrup, you certainly can do that. If you prefer more of a smoother syrup, you’ll want to mash the berries as they cook.
Place pot on heat and bring to a boil stirring frequently. Once the sauce thickens, it’s done! Serve warm.
Can I Make My Syrup Thicker?
Of course! You can add more cornstarch for a thicker syrup or add more water for a thinner syrup, depending on your preference.
Where to Use Blackberry Syrup
Blackberry Syrup is delicious on practically everything. Here are a few ideas to get you started.
Storing Blackberry Syrup
You can use blackberry syrup fresh and it will store well in the fridge, in an airtight container for a good month. You can use it cold or warm it up in the microwave in 30 second intervals, or on the stovetop.
Freezing– I don’t recommend freezing this syrup. Cornstarch tends to not hold its gelatinous form very well after being frozen. The syrup would still taste the same, but you would no longer have that thick and smooth consistency of a syrup.
Love Blackberries? Give These Recipes a Try…
Scroll down to find the printable recipe card. I hope you make this sometime soon! Have a good day, friends! 🙂
Blackberry Syrup Recipe
Ingredients
- 4 cups blackberries fresh, frozen, jarred or canned (include any juice)
- 3/4 cup granulated sugar
- 4 tablespoons cornstarch
- 1/2 cup water
Instructions
- In medium saucepan, stir sugar and cornstarch together with a whisk. Slowly stir in water until smooth. Stir in blackberries and any juice. Place pot on heat and bring to boil stirring frequently. Once sauce thickens, it's done! Of course you can add more cornstarch for a thicker syrup or add more water for a thinner syrup, depending on your preference!
[…] Easy Blackberry Syrup […]
[…] an addiction. Last summer, I started small and made huge batches of my husband’s favorite Blackberry Syrup. Then this year, I’ve been going overboard with those adorable Individual Blackberry […]
This will be the perfect recipe to use up my leftover huckleberries that we just picked on our kayaking trip this week! I made jam tonight and have about 2 cups leftover…..hoping making a half-batch will turn out ok.
Thanks!!!
First I must say this recipe is Heavenly!! This will be a staple at the breakfast table. I have to mention the link from the recipe index takes you to the peanut butter cup cookies……Thanks for a GRRREAT recipe and so very easy!
This syrup looks amazing. My breakfasts have been so boring lately (cereal and milk EVERYDAY). I need to spice things up a bit and this sauce is the push I need. Thanks!
This looks delicious, but I don’t think I’ve ever heard of jarred blackberries. Are they home-canned? Or something you would find at a store? Do you think you could use frozen instead?
Thanks! Love the new website!
I never thought of frozen blackberries, but those would work just fine! I usually use home canned blackberries in just water, so the frozen ones would be a great equivalent. Use 4 cups of frozen blackberries! Let me know how it works out!