Thick Blackberry Syrup For Pancakes

Making homemade thick blackberry syrup for pancakes is a simple addition to any breakfast. Whether you have fresh blackberries on hand or prefer the convenience of using frozen ones, this recipe accommodates both. In this guide, I'll walk you through the straightforward process of preparing this syrup, offering insights on serving suggestions that pair perfectly with your pancakes for a cozy morning.

Are you ready for a change from your usual maple syrup? Let me share a few new ideas. If homemade syrups are your thing, or if you want other options, I have a few to share. Cranberry syrup is one of my favorites in the winter. It is so easy to make and has the best pop of flavor. Blueberry syrup is another fruit syrup made with frozen or fresh berries. Or, if you want to leave the fruit syrups behind and go for something more indulgent, how about my butter pecan syrup?

Ingredients

This syrup is made with only 4 simple ingredients. Most of you probably already have them in your house right now. 

• Blackberries: Obviously. You can use fresh or frozen here. More on how to select good blackberries is below. 
• Granulated sugar: You can also use brown sugar, but I prefer granulated. 
• Cornstarch: I like a thicker syrup and use cornstarch to achieve this. 
• Pure Vanilla: I prefer this to vanilla extract. 

How to make 

This easy blackberry syrup recipe is going to quickly become a favorite recipe as it is so quick to make, with no fussy instructions. 

1. Start by mixing your blackberries, sugar, and water in a medium saucepan. Cook them over medium heat for about 10 minutes. 
2. Then mix your cornstarch and water. Slowly pour this into your blackberry mixture and cook over low until it has thickened. 
3. At this point, you will need to decide if you want the syrup with seeds or not. If not, strain the blackberry seeds out. If you don't mind them, don't strain. Using a fine mesh strainer will help to get all the seeds out. If you are going to leave the seeds in,  you can use a potato masher to smash it, or even press with the back of a spoon. 
4.  I did a mix of both for mine. I like some seeds, but not too many. 
5. Stir in the vanilla at the end once it is off the heat. 
6. The syrup is done and ready to serve. 

Uses for blackberry syrup

1. Pancakes, Waffles, and French Toast: Drizzle the homemade blackberry syrup generously over a stack of fluffy pancakes, waffles, or French toast as a delicious topping. If you like to get ahead, you can always make your own homemade whole wheat pancake mix.
2. Fruit Sauce: Add a drizzle of blackberry syrup as a topping for pound cake, vanilla ice cream (this is one of my favorite uses for the syrup), cheesecake, or other desserts, providing a sweet-tart flavor.
3. Dessert Topping: Enhance desserts like crepes by drizzling the blackberry syrup over them.
4. Blackberry Lemonade: Mix the syrup with lemonade to create a refreshing and unique blackberry-flavored lemonade.
5. Ice Cream Companion: Use the syrup as a topping for vanilla ice cream, providing a contrast of sweet and tangy flavors.
6. Infused Syrup: Warm the syrup and use it as a glaze or marinade for breakfast meats like bacon or sausage for a sweet and savory twist.
7. Breakfast Cocktails: Use the blackberry syrup as a mixer for cocktails or mocktails, adding a fruity kick to your morning beverages or brunch drinks.

How to store the syrup

1. Cooling and Airtight Storage: Allow the hot blackberry syrup to cool to room temperature. Once cooled, transfer it to an airtight container or a mason jar. It's advisable to store the syrup in the refrigerator, where it can be kept for up to 7 days.
2. Freezing in Ice Cube Trays: Another storage option is to freeze the blackberry syrup. Pour the cooled syrup into ice cube trays and freeze it. Once frozen, transfer the syrup cubes to a freezer-safe bag or container. This method allows for longer-term storage, extending the lifespan beyond a week.
3. Refrigeration Process: Ensure that the syrup is completely cooled before sealing it in the airtight container or jar to prevent condensation inside the storage vessel, which could potentially cause the syrup to spoil sooner.
4. Thawing Frozen Syrup: When you're ready to use the frozen syrup, thaw it in the refrigerator overnight or gently reheat it in a saucepan on the stovetop, stirring occasionally until it reaches the desired consistency.
5. Checking for Spoilage: Before using the stored syrup, inspect it for any signs of spoilage, like an off odor, mold, or an unusual color or texture. If the syrup shows any of these signs, it's advisable to discard it.

Top tips

• If you want to make this a lemon or orange blackberry syrup, the variation is simple to do. Add in 1 tablespoon of lemon zest or orange zest when the blackberries are cooking. Then mix the cornstarch slurry by replacing the water with orange or lemon juice. 
• Straining the delicious blackberry syrup through a fine-mesh sieve will ensure that all the seeds are removed. 
• I am not a canning expert, so I don't want to give any advice when it comes to canning in a water bath canner. Check with your local extension office for more information or recipes they might have to use. 
• The consistency of this syrup is in between a blackberry jam and simple blackberry syrup. You can spoon it, but it certainly is not very thick. 

Using fresh and frozen blackberries

• Texture and Consistency: Fresh blackberries often have a slightly firmer texture than frozen ones. As a result, fresh blackberry syrup might have a slightly different texture, possibly with more intact fruit pieces, giving it a chunkier or pulpier consistency compared to syrup made with frozen blackberries.
• Flavor Intensity: Fresh blackberries may offer a slightly brighter and more vibrant flavor profile compared to their frozen counterparts. The fresh berries might deliver a more pronounced and nuanced taste due to their immediate use.
• Color: Fresh blackberries can lend a deeper and richer color to the syrup compared to frozen blackberries. This might result in a syrup with a more vibrant and intense hue.
• Cooking Time: Frozen blackberries usually release more liquid during cooking due to the breakdown of cell walls from the freezing process. This might result in a shorter cooking time needed to break down the fruit and extract the juices, compared to fresh blackberries, which might require a bit more time to soften and release their juices.
• Availability and Seasonality: Fresh blackberries are typically available during specific seasons and might not always be on hand. Frozen blackberries provide a more convenient option, available year-round, allowing you to make blackberry syrup whenever desired.
• Price and Preparation: Fresh blackberries might be more costly when they're out of season, while frozen blackberries tend to be more affordable and convenient, requiring no washing or preparation.

How to choose good blackberries

Choosing the right blackberries is an important step in making delicious blackberry syrup. Look for blackberries at your local grocery store or farmer's market that are plump, firm, and have a consistent, dark purple-black color. Ripe blackberries should yield slightly to gentle pressure without being too soft or mushy, indicating their optimal ripeness. Pay attention to any green or red patches, as they may indicate underripe or overripe fruit, which can affect the syrup's flavor and texture.

Consider the aroma when selecting blackberries. Fresh blackberries typically have a sweet and slightly earthy scent, indicating their freshness. Also, a sour or fermented odor could indicate aged or spoiled fruit. Also, take into account the seasonal availability, as blackberries are often at their best during the summer months.

Whether you choose fresh or frozen blackberries, ensuring they meet these criteria will significantly impact the overall taste of the resulting blackberry syrup.

Favorite breakfast foods to serve the syrup with

Swedish pancakes- one of my absolute favorite ways to serve this jam is over several Swedish pancakes. 

Fluffy einkorn pancakes- If you are looking for an ancient grain pancake recipe, this is the one you are going to want. These pancakes are amazing!

Oat waffles- if you are looking for a gluten-free option, try these oat waffles. Drizzling them generously with hot syrup is the perfect way to enjoy them. 

Stuffed french toast- admittedly, this is an indulgent recipe that pairs perfectly with homemade syrup. 

• Breakfast