You have 0 items in your cart
Easy Blackberry Syrup
November 5, 2010
This post may contain affiliate sales links. Please read my disclosure policy.
Well, this morning, my wonderful husband let me sleep in because I was feeling awful and I definitely took advantage of it! So, sorry this post is a little late!
Ever since I started dating my husband 5 years ago, this blackberry syrup always seemed to be brought up because it was one of his all time favorite things ever–and it was the same with all of his 7 siblings! They just love this stuff! So, after officially joining the Brennan clan, I needed to somehow get my hands on this famous recipe his Mom had. Luckily, she was more then happy to share and I’m going to be sharing with you this exact same recipe today!
When she first wrote it out for me, I thought “That’s it?!” because it was only 4 ingredients, but after making it a few times and my husband eating a ridiculous amounts of pancakes smothered in the stuff, I knew it was right on. So, if you can get your hands on some plain jarred blackberries, then this would be the stuff to make! It’s 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!
Have a good weekend.
Easy Blackberry Syrup
This easy, 4-ingredient Blackberry Syrup is delicious, sweet, slightly tangy and fabulous warm on buttered pancakes, ice cream or even toast.
Ingredients
- 4 cups jarred blackberries
- 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, water and all. 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!
Nutrition
Calories: 560kcal | Carbohydrates: 139g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 131mg | Fiber: 2g | Sugar: 101g | Vitamin C: 15mg | Calcium: 34mg | Iron: 1mg
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!
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!
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 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!!!
[…] 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 […]
[…] Easy Blackberry Syrup […]