Mixed Berry Syrup

July 28, 2011

I did not intend to share this recipe.  It seemed too simple, and maybe, just maybe, you are tired of reading about all the flats of berries my family is consuming.  Oh, but then the syrup began to heat and give off the most luscious smell.  By the time I was ready to ladle it in the jar, I was entertaining thoughts of bathing in this gorgeous liquid. That is when I knew I had to spread the word.   The next morning I awoke and made up a batch of the best pancakes ever (my humble opinion) to showcase this delicious syrup.

And so, simple as it may be, here is the recipe for the syrup that you should by all means make.   Sometimes it is the simplest of recipes that create the most delicious products.  It takes a little longer to make syrup than jam.  The sugar needs to heat to 230 degrees which takes time.  Do not be tempted to add the strained berries before the temperature is reached.  You will end up with a runny product.

Mixed Berry Syrup

adapted from the Ball Blue Book Guide to Preserving

makes 6 cups

2 quarts berries (blackberries, raspberries, ollalie berries, etc.)

6 cups water, divided

3 cups sugar

2 tablespoons lemon juice

Wash and drain berries.  Place berries in a medium saucepan and crush.  Add 2 cups of water.  Simmer for 5 minutes.  Strain through cheese cloth or a fine mesh sieve.  Set aside.

Combine 4 cups of water and sugar in a medium saucepan.  Bring to a boil and continue boiling until the temperature reaches 230 degrees.  (You will need a candy thermometer for this.)  Once temperature is reached, add the strained berry juice.  Boil 5 minutes.  Stir in lemon juice.

Pour syrup into hot sterile jars leaving a 1/4 inch head-space.  Top with lid and ring.  Process in a boiling water canner for 10 minutes.

If the syrup does end up thinner than you like, add 1 tablespoon of cornstarch to 1 cup syrup and heat to a boil.  Cook until syrup thickens.  Do not add the cornstarch before canning. I used a mixture of raspberries and ollalie berries, but it would be delicious with blackberries as well.

Here is a printer-friendly version of the recipe:  Mixed Berry Syrup

For more information on canning food at home see: Home Canning Basics

You may also like:

Three Berry Jam

Buttermilk Pancakes

Crepes with Lemon Curd and Warm Berry Sauce


8 Responses to “Mixed Berry Syrup”

  1. hungrybruno Says:

    This is such a great idea! It would be awesome in a trifle or fool, too.

  2. Sassy Says:

    If we only had smell-a-net… It looks yummy, I will have to try it.

    Thank you

  3. hungrybruno Says:

    Well, I officially couldn’t get this idea out of my head. I made it yesterday with blueberries, raspberries, and a couple of frozen sour cherries from earlier in the month to round it out. It is FANTASTIC in club soda, and I’ve already earmarked several jars for Christmas presents. Thanks for the recipe! :)

  4. […] Serve with butter, strawberry freezer jam, warm berry sauce, or mixed berry syrup. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: