Blackberry Syrup Recipe for Pancakes

Stack of pancakes with blackberry syrup and frozen berry garnish.

Blackberry Syrup Recipe for Pancakes

Baskets of plump summer-sun-ripened blackberries team up with other simple ingredients in a delicious homemade blackberry syrup. Not just for pancakes!

Course Breakfast, Brunch

Cuisine American

Keyword blackberry, syrup

Budget Cheap

Prep Time 10

Cook Time 20

Cooling time 20

Total Time 50

Servings

Calories 214kcal

Equipment

Instant Pot (optional)
Large pot for stove (if not using Instant Pot)
Large bowl
Medium bowl
Wooden spoons (pick the ones that you don't mind turning purple)
Large fine-mesh sieve

Ingredients

2.5 cups sugar white granulated sugar (not tested with brown sugar)
3 pounds blackberries approx. 4 plastic berry baskets or 9-10 cups
2 lemons

Instructions

Using a small sharp knife, cut out the pulp and seeds from the lemons. Use this part of the lemon, not the peel. Discard the peel or use for something else.
Add the blackberries, lemons and sugar to the Instant Pot. (If not using an Instant Pot, use a large, heavy bottomed pot with lid)
Stir to distribute the sugar evenly from the bottom to top of berries.
Use a potato masher to crush the berries. Pressure cook for 15 minutes. (If not using an Instant Pot, bring the berries to a gentle boil over medium-high heat. Reduce the heat to low and cook covered for 30 minutes, stirring frequently)
Allow the pressure to release before opening the lid of the Instant Pot. Follow the manufacturer's instructions for your pressure cooker.
Stir the berries with a wooden spoon to mix the liquid and blackberry pulp.
When thoroughly mixed, remove the container from the Instant Pot. Cool to room temperature.
Place a fine-mesh sieve over a medium bowl. Strain berries and liquid though the sieve.
Use a wooden spoon to mash the berries releasing the juice into the bowl. Use a rubber spatula to scrape the underside of the side to remove any syrup that might be stuck.
Continue to drain thoroughly. Discard the pulp and save the syrup.
Allow the hot syrup to cool to room temperature. Pour the syrup into glass jars or plastic containers. If freezing, verify that the container is safe for freezing, and leave at least ¾" of headspace to allow for expansion. Syrup will thicken as it cools.

Notes

Serving size approximately ¼ cup.

Yield is +/- one quart depending on how much liquid you get from your berries. Choose big plump ripe berries for the most juice.

Nutrition