Happy Friday, folks! In case you’ve missed my announcement earlier in the week, I’m doing a fun little giveaway that you’re not going to want to miss! Make sure to either scroll down or check it out here.
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! ย 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 and don’t forget to enter my giveaway before tonight at midnight PST. Winner announced tomorrow morning!
Easy Blackberry Syrup
Ingredients
- 1 quart 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!
Leslie M. says
November 5, 2010 at 5:22 pmThis 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!
Lauren says
November 5, 2010 at 5:44 pmI 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!
Katrina says
November 6, 2010 at 11:05 amThis 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!
Trinity says
November 1, 2012 at 6:03 pmFirst 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!
Terri says
July 18, 2014 at 8:02 pmThis 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!!!