Blackberry Syrup recipe

This is for use on pancakes. The syrup can be stored in the refrigerator if you intend to use it quickly. Otherwise, sterilize canning jars, pour into the jars to within 1/4 inch of the lid, adjust lids and process in boiling water canner for 10 minutes.

4 cups blackberry juice
4 cups granulated sugar
Powdered pectin (optional)

Mix the blackberry juice and sugar, and bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.

This makes a thin syrup. If you want it slightly thicker, add a small amount of powdered pectin (less than half of a 2-ounce box) to the cold syrup and sugar mixture.