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. This is a prefect recipe to use up all of the frozen berries in your freezer.
2 lbs Blackberries
2 lbs Blueberries
2 cups Sugar Use the amount of sugar that you enjoy, I prefer my syrup tart.
2 tbs Lemon Juice
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.
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.
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.
Return to pan to the burner and bring back to a soft simmer for 5 minutes.
I usually water bath can the syrup, 12 minutes for Pints, 10 minutes for 1/2 Pints.