Blackberry Syrup and Blackberry Butter
Ingredients
- Blackberry Syrup
- yield: approx 1/2 to 3/4 pint
- I didn't fuss over making pancakes from scratch because the pancakes serve as a vehicle for delivery the magical mystical blackberry in the form of blackberry syrup. I simply used a baking mix buttermilk and eggs.
- My husband missed the taste of maple which he feels anything called "syrup" should contain. As a result he wanted half maple syrup and half blackberry syrup. If you're so inclined, you might add maple syrup or maple flavoring to the blackberry syrup.
- 8 cups blackberries washed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- half a lemon sliced
- Blackberry Butter
- I tried using some of the syrup to mix in with butter but it was hard to incorporate it. Jelly or jam works better.
- 1 stick unsalted butter at room temperature
- 1 - 2 tablespoons blackberry jelly or jam
Instructions
- Blackberry Syrup
- Place all ingredients in a large saucepan. Bring to a medium boil, stirring constantly until sugars are dissolved. Cook, uncovered, for at least 30 minutes. I mashed the berries with a potato masher after they got soft. I don't know that this is entirely necessary, I just felt like doing it. That's all.
- Strain syrup through a cheesecloth. Store in refrigerator. Reheat before using.
- Blackberry Butter
- Mix jelly or jam well with softened butter. Pour onto a sheet of waxed paper, wrap and form into a log. Chill in refrigerator until firm.
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