The raspberries are in high gear here so this weekend I made some raspberry pancake syrup. We had some this mornning and it was goooood. This is good on ice cream too!
Raspberry or Blackberry Pancake Syrup
Lightly simmer fresh or frozen (from your garden, not the ones from the store with the syrup in them) berries till they start to release their juice. Use a potato masher to mash break them up as they start to cook. I started out with a large pot of fresh and frozen berries with the heat on low. Once they are softened pour the mixture into a jelly bag or cheesecloth lined colander and let drip. If I am making jelly I don't squeeze after it drains but for syrup I usually do as I don't mind if it isn't as clear as the jelly. (Squeezing tends to cloud the juice)
To each cup of juice add 1 tsp lemon juice and 2/3 cup sugar. Boil over medium heat 10 minutes and pour into pint jars. Process in boiling water bath canner for 10 minutes. It will still be thin when removed from the canner but it will thicken over time.
This makes a tangy sweet syrup. If you like your syrup sweeter you can add more sugar. I prefer the flavor of the fruit over the super sweetness so the 2/3 cup works for me. If you are using this recipe with blackberries and there are a lot of underripe berries or very tart berries you may want to increase the sugar.
Raspberry or Blackberry Pancake Syrup
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