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Old 06-16-2009, 10:16 AM   #1
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Default Blackberries ripening!

I think I'll have ripe blackberries here by the end of the week! They're red, and some are beginning to tip over to a dark maroon. Not long till I'll be baking cobblers and stocking the freezer. I ought to make jam, but we really don't eat it, so I may not bother. Temps are supposed to soar above 100 by Friday, so I definitely won't be doing it then.
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Old 06-16-2009, 05:35 PM   #2
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This is a family recipe for blackberry syrup you can use on pancakes and ice cream instead of making jelly/jam.

3 cups of sugar
2 cup of water
4 cups of blackberries

Bring the above to a boil. Let it simmer for 5 minutes. Add 2 tablespoond of lemon juice. That is all you have to do. That will make enough to freeze some and to share some. Cut the ingredients in half if you want less.
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Old 06-16-2009, 05:56 PM   #3
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Thanks! I just bought extra sugar today, thinking of syrups. I have chokecherries in the freezer to use up, and the blackberries coming in. Syrup we'll use, and now I don't have to look up recipes!

Do you know if that's safe to can in a water bath? I'd guess so with the sugar content, but I don't know.
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Old 06-16-2009, 06:01 PM   #4
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You could add some pectin. We put it in the regrigerator and use it fresh. It's gone in a few days. You can substitute cherries for the blackberries. I would think you could substitute chokecherries too. Try a half batch with and without the pectin. Use some up and can the rest. Use your nose to let you know if the pectin made it safe to can.
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Old 06-17-2009, 02:36 PM   #5
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Dirty Knees, would you please take a moment to add your blackberry syrup recipe here:
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