Making homemade blackberry syrup is so easy and quick! Perfect on pancakes, cheesecake, just about anything.
Nothing beats the amazing taste of homemade blackberry syrup. With summertime finally here and blackberry bushes growing wild it’s only a matter of time before they are ready enough to pick off of the vines.
Blackberries seem to be at their ripest when summer draws to a close.
What’s really fun is going out to the blackberry bushes as a family, with empty buckets and picking the ripe juicy berries until buckets are overflowing and too heavy to lift. Then coming home, washing and sorting them out.
Placing some into zipper topped bags and then into the freezer. Others can be canned into delicious homemade jams, baked into a pie, or turned into a delicious blackberry syrup.
When you store your fresh picked blackberries in the freezer, you give yourself the opportunity to enjoy fresh berries in recipes all year long. That means even when the grocery store has tiny containers of berries for extremely high retail prices, you can still enjoy the taste of frugal living and tart summer berries.
How to make blackberry syrup
While the idea of a berry syrup sounds complicated, it’s actually incredibly easy. This blackberry syrup recipe shows you exactly how simple it can be. It doesn’t require many ingredients and can be made fresh to accompany your fluffy pancakes in the morning.
With only 5 ingredients- water, blackberries, lemon juice, sugar, and vanilla extract you probably already have the main ingredients to make this syrup in your home.
What’s even better is that this syrup can be made at the same time that you’re cooking your families breakfast! Talk about quick!
You may never go back to store bought syrups again after you try your hand at making this fast an easy blackberry syrup. We love homemade syrup in our house so much! We serve the homemade blackberry syrup recipe over pancakes, cheesecake, pound cake, shortcake, anything!
Making a blackberry syrup is actually pretty similar to making a blackberry jam. The major difference is that it doesn’t have the pectin to solidify it. In fact, water and pectin are the only two differences between this delicious blackberry syrup and my homemade freezer jam.
When I make this blackberry syrup, I strain it and then add some of the pulp back in to give it some texture. You may need to add more water to create the correct consistency for your blackberry syrup. Keep in mind that it will thicken up slightly once it is cooled.
Check out these other great breakfast recipes!
- Homemade Blueberry Syrup
- Homemade Pancake Mix
- How to Make Freezer Jam
- Pumpkin Pancakes + Caramel Butter Syrup
- Lemon Ricotta Pancakes
- The Best Homemade Bread Recipe
- Homemade Biscuit Mix
- How to Make Fluffy Scrambled Eggs
- How to Make Over Easy Eggs
- Easy Homemade Biscuits
- Butter Maple Syrup
- Maple Flavored Syrup Recipe
- Homemade Butter Syrup
- 1 cup blackberries
- 3/4 cup sugar
- 1/2 cup water see note
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- Combine blackberries, sugar, and water in a medium saucepan.
- Mash and bring to a simmer.
- Simmer 10 minutes, mashing periodically.
- Strain syrup. Add in as much pulp as you would like (see note).
- Add lemon juice and vanilla extract.
- Let cool.