Thick Blackberry Syrup For Pancakes
This thicker blackberry syrup is perfect for using on pancakes, waffles, french toast, or even ice cream!
Servings: 2 cups
Ingredients
- 4 cups blackberries
- 1 cup granulated sugar
- ½ cup water
- 2 tablespoons cornstarch
- 1 ½ tablespoons water
- 1 teaspoon vanilla
Instructions
- Combine the blackberries, ½ cup of water, and sugar in a pan. Cook over medium heat until the mixture comes to a boil.
- Mash the berries and cook for another 5 minutes, stirring occasionally.
- Mix together the cornstarch and water. Slowly drizzle this into the blackberry mixture while stirring constantly.
- Continue to mix until the mixture has thickened. If you want it even thicker, you can make more cornstarch slurry and add it in. Be sure to let it heat thoroughly before deciding if you it thicker.
- Serve while it is hot. If you need to, reheat to serve.
Notes
- 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.