Blackberry Syrup

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We have SO many blackberries we can't keep up. I started putting cups and cups of them in bags in our freezer - which is getting WAY too full. I got an idea: What if I try to use up some of these by making a blackberry syrup? I found this recipe for homemade blackberry syrup from daring gourmet. Oh. My. Flying. Spaghetti. Monster. It's incredible. I'll NEVER complain about too many blackberries again!

The following recipe (slightly adapted with a bit less sugar) makes about 1.5 cups syrup. Try it over pancakes or (vegan) ice cream! Double if you can! Oh, and put on an apron -- or wear clothes you don't mind getting stained!

Ingredients

4-5 cups blackberries (fresh or frozen)
1 cup extra fine sugar
1 T lemon juice
1 tsp pectin

Instructions

Place the blackberries in a medium-sized pot and bring them to a boil over medium-high heat.  Once boiling, reduce the heat and simmer for 15-20 minutes until very soft and mushy.  Remove from heat and mash with a potato masher to further break up the berries.

Place the cooked blackberries in a fine-meshed sieve or colander or in a cheesecloth to strain the juice.  After the juice is done draining, use a spoon to scrape the puree around in the strainer to remove as much juice as possible, or squeeze the cheesecloth.  You should have about 1 1/4 cups of juice.

Rinse out the pot and pour the blackberry juice in it along with the sugar and lemon juice.  Bring it to a boil and boil for 3 minutes.  Stir in the pectin and boil for another minute.  Serve immediately or store in fridge for up to 2 weeks.

Bring the blackberries to a boil and simmer 15-20 minutes. Mash a little with a potato masher to break up berries.
Strain in a fine-mesh-sieve colander. Use a spoon to move the puree around a bit.
Rinse the pot and put the juice in. Add the leom and sugar, bring to boil for 3 minutes, add the pectin and boil 1 more minute.
Ladle into jars.

Refrigerate for up to 2 weeks, or freeze. A great gift!

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