Friday, July 3, 2015

Crock Pot Blackberry Pancake Syrup to Can

If you are fortunate enough to enjoy a bounty of wild blackberries this season, this is an excellent recipe.  It is heavenly on pancakes!  It's also very simple to make with most of the cooking done in your crock pot.  Anyone who cans knows that canning often uses a lot of energy, so if you can cut it down by using a low energy tool like the crock pot, you are happy!

Crock Pot Blackberry Pancake Syrup


4 quarts blackberries (12 cups)
8 cups sugar (1 4 lb bag)
2 tablespoons lemon juice
1/2 teaspoon ground cloves (optional)


Rinse blackberries and add to crock pot.  Add sugar and toss.  It will look clumpy but that is okay.  Do NOT add any water even if you are tempted.

Cook on low for 2 1/2 hours, mixing every thirty minutes.  At the end, either blend in the blender or use a stick blender.  You will see seeds floating in syrup. 

Strain mixture through a fine mesh strainer into a pot.  You may need to scrape the strainer with a spoon to dislodge seeds so liquid can go through.  Strain several cups at a time and rinse off strainer between strains to make it easier.

Add lemon juice and ground cloves.  Mix.  Bring syrup to a boil on stove and turn off.  Ladle into prepared jars leaving a 1 inch head space.  Wipe rims using a paper towel with water and vinegar on it.  Seal.  Water bath for 15 minutes.

Makes 5-6 pints.

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