Making your own syrup for pancakes, waffles, french toast or icecream is really easy! Here’s my recipe for Blackberry Syrup. I use juice that’s left over from making jelly and it’s super easy, just 2 (or 3) ingredients and about 10 minutes of your time.
Equal parts Blackberry Juice and Sugar – in my case, I had 3 cups of juice, so I used 3 cups of sugar
a Tablespoon or so of pectin (this is entirely optional. If you omit the pectin you get a nice thin syrup about the consistency of real maple syrup. Adding a little bit of pectin just makes your syrup a little thicker. I like mine thin, but with a little body so I add about 1 Tbs of pectin)
Bring all that to a boil over high heat and boil for 2 minutes. Skim off the foam (adding about 1 tsp butter to the pot at the beginning will virtually eliminate foaming), pour into jars and let cool.
Using 3 cups juice and 3 cups sugar yielded about 5 1/2 cups syrup.