It is berry season for all those berries that grow on canes. I have raspberries, boysenberries, blackberries, and Loganberries in the garden, and they bear in that order. The raspberries are almost finished (until fall, when another variety will start to bear), the boysenberries also are nearly done, and the blackberries are just getting started. Loganberries will start ripening in mid-to-late August.
I’ve posted berry recipes before, but I’m gathering the links together for you, so you can more easily find what you might be looking for. In some cases, you might have to scroll down (or read down) to find the recipe at the end of a post.
I just made a batch of blackberry cordial and a batch of mixed berry cordial (Logan berries, raspberries, boysenberries, and blackberries), and the mixed berry cordial is delicious. This recipe will work with any berry juice.
And a reason to make blackberry jam or jelly, Blackberry and Wine Poached Pears
And a recipe to use your berry-infused vinegar in, Berry Vinaigrette Salad Dressing
And finally, since I just made a different version of blackberry syrup, I’m going to post the recipe here, with a few notes.
4 cups of blackberry juice
1 cup of sugar
1 cup of agave nectar/syrup
Simmer the blackberry juice and sugar together for 8 minutes, then add the agave nectar and boil for 2 more minutes. Keep at a low simmer while ladling into hot, sterilized jars (pints, quarts, or half-pints) and add flats and rings. Process in boiling water bath for 15 minutes.
Note: My old syrup recipe, in the first link above, called for light corn syrup, a cup. This recipe makes delicious pancake syrup (or it can be used in cocktails or spritzers), but with the concerns about corn syrup today, I went looking for a new recipe. I found the one above that uses agave nectar, one cup, and it’s really good. However, when I compared calorie and sugars numbers between corn syrup and agave, I was somewhat surprised. Light corn syrup contains 5 grams of sugars per tablespoon and 15 grams of carbohydrates. Agave nectar contains 16 grams of sugars and 16 grams of carbohydrates per tablespoon. Of course, corn syrup is problematic for other reasons, but if you’re just counting calories, it’s a bit of surprise that the syrup made with corn syrup has fewer calories than the one made with agave nectar.
The choice is yours: both recipes make an excellent syrup for pancakes, cocktails and spritzers, or to drizzle over ice cream sundaes or mix up in a milk shake, or stir into some thick Greek yogurt . . . . What would you put it on?