If you have been following along with our lives for very long then you may remember last summer when I posted about all the amazing wild berries we would pick at the farm. Those days will be upon us again in a few months and I can’t wait! We have been slowly using up our frozen stash from last year. One thing that they are really good for is making “Blackberry Crack” as Will and I affectionately refer to it.
If you’ve ever had the Blackberry Syrup at Cracker Barrel then you really need to go buy some blackberries and make this for yourself. Trust me, you won’t regret spending money on those blackberries once you top some pancakes, waffles, cake, ice cream, cheesecake…. pretty much anything with this syrup.
This recipe is really simple, but it’s not for those who are afraid to have a heavy hand with sugar. I admit, that part is hard for me. If I am going to eat something unhealthy I generally prefer it to be chocolate filled, coated, chipped… you get the picture. I make exceptions for blackberry crack, and since I make this stuff myself I use it sort of sparingly, meaning, it’s not as bad as it seems.
I will make a single (or double) batch of this recipe to go with our weekend brunch. It really doesn’t take long, 20 minutes tops. We store ours in a mason jar in the fridge. It keeps for a long time! Although the only reason it’s ever made it longer than month in our house is because it was forgotten in the back of the fridge…. When you go to use it out of the fridge just pop it in the microwave for a few seconds to get it more liquid again.
Ok, before you start drooling on your screen…. Here’s the recipe.
- 1 cup Blackberries (fresh or thawed out frozen ones)
- 1/2 water
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
- Optional: dash of Cinnamon (because cinnamon makes almost everything better)
- Place all ingredients in a pot on the stove over medium heat.
- Stir to dissolve sugar and help break apart berries.
- Bring to a boil and boil for 1-2 minutes to help break apart berries and begin to thicken the syrup some.
- Remove from heat.
- At this point you have to decide how many whole berries you want in your syrup (if any). I like to leave 1/3 to 1/2 whole. The more berried you keep, the more seeds you will have in your syrup. Scoop out the desired amount of berries, place them into a fine sieve, and being smashing them through the sieve. (photos below)
- Once you have strained out your desired amount of seeds/berries pour your syrup into a mason jar or desired storage container. This will keep for quite a while in your fridge.