When summer berries are ripe, I fill my freezer and wait for cooler weather to start canning. Some garden produce must be canned right away, not so with berries. I clean them an put them in a single layer on a cookie sheet and freeze them like that. After a day or two or when I can’t find any of my cookie sheets, whichever one comes first, I put the berries in a gallon freezer bag. In the Pacific Northwest, maple syrup is expensive and but berries are plentiful so my family eats berry syrup instead.
When I was a kid and my parents had to go to town for appointments or shopping we went to our nearest town, Seaside Oregon and we would occasionally stop at a local restaurant named Pig n Pancake. Now you might scoff at the name but it really was just every kid’s happy breakfast place. I would always get french toast with berry syrup and somehow this was the best thing ever even though my mom was a breakfast-making champion. Pig n Pancake had whipped butter AND berry syrup. Sorry Mom, I love you!
Once I had children I wanted to share this happy memory with my kids but we are five hours away from my childhood memory restaurant and I decided to make my own version of berry syrup, and honestly, mine is better! The trick is you want the berry syrup to sit on top of your food not soak into it so it becomes soggy, so make sure you cook it down enough.
To strain the seeds you can use a fine woven mesh colander or the Deluxe Food Strainer and Sauce Maker by VICTORIO. My Victorio is in use all season long, from applesauce to syrup it makes separating seeds and pulp a breeze. I am able to do large batches much quicker and efficiently. I used to just have a strainer and thought that it was just fine but then my Mom bought me my Victorio strainer for Christmas and I haven’t looked back.
Mixed Berry Syrup
I usually use blackberries and blueberries for this syrup but it is a very flexible recipe, feel free to use your favorite berry combination instead.
Ingredients
- 2 lbs Blackberries
- 2 lbs Blueberries
- 2 cups Sugar Use the amout of sugar that you enjoy, I prefer my syrup tart.
- 2 tbs Lemon Juice
Instructions
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Place all the ingredients in a heavy-bottomed pot. Bring to a low simmer, stirring often with a silicone spatula. Make sure to scrape the bottom and sides frequently with the spatula to prevent sticking.
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Simmer for about 45 minutes or until the desired thickness is achieved. What you are doing is evaporating the liquid and reducing the moisture content. the longer you simmer the thicker the syrup will be.
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Place a fine-mesh sieve on a bowl with tall sides. Pour the fruit mixture into the sieve and let it drain for a few minutes. Use the back of a spoon to press the syrup through the sieve, leaving the seeds behind, or you can use a Victrola Food Strainer for an easier and more complete straining.
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Return to pan to the burner and bring back to a soft simmer for 5 minutes.
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I usually water bath can the syrup, 12 minutes for Pints, 10 minutes for 1/2 Pints.
Recipe Notes
Stir the syrup often to prevent the bottom from scorching, It may give your wonderful syrup a burnt taste. This syrup also makes an amazing ice cream topper.
