Chestnuts are the epitome of autumn. This waffle has a smooth, smokey flavor that is complemented by a buttery soft center and a light, crispy shell outside thanks to naturally leavened, gluten-free sourdough starter combined with fine chestnut flour. You can play in the leaves after topping with your preferred pumpkin butter or syrup.
| Servings: | 18 |
| Yield: | 4 (12-ounce) jars |
Ingredients
- 4 cups blackberry juice
- 4 cups white sugar
Instructions
- Mix the blackberry juice and sugar together in a large saucepan; bring to a boil. Boil rapidly for 2 minutes.
- Skim off any foam from the top of the mixture; carefully ladle or pour into hot sterile jars or bottles.
- This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.
- You can store the syrup in the refrigerator if you intend to use it quickly. To preserve for a longer time, sterilize the jars, pour into the canning jars to within 1/4 inch of lid, adjust lids and process in boiling water canner for 10 minutes.
Reviews
Great recipe, I doubled it, added a little butter and lemon juice, it made 7 1/2 pint jars. Super easy, this is perfect for the beginner canner….
It came out perfectly. I followed the directions to the letter.
So yummy and easy! My family loves it!
The recipe was amazing! I made it in less than half an hour, for a small batch of pancakes. I’ve made this recipe twice already!
This. It was so simple and fast. I just dumped peach juice in a graduated measuring cup, took note of the volume, emptied it and put the same amount of sugar, then boiled and stirred for four minutes (to make sure it wasn’t runny). I didn’t even need the pectin. It was great on the pancakes. Last time I tried this, I followed some bogus wikihow recipe that called for 1 Tbsp of cornstarch(!) and wound up with peach paste. This recipe, in contrast, rules.
Turned out great. We had just picked some blackberries so I drained off the juice for the recipe. I just reduced it down to thicken it up some and mashed up some of the drained blackberries and added to my pancake batter. Awesome!
Simple and delicious but don’t get slap-happy with the pectin! I had enough berries for 3 cups of juice so added 2 3/4 c. sugar and stirred in 1 teas. pectin before setting on the burner. The juice/sugar ratio was spot-on for my family, but next time, if I use any pectin, it would be no more than 1/4 teas. By using 1 teas. it’s almost jelly!!! Syrup should be runny in my book. TIP- I gently washed and drained well the berries and, in small batches, processed them in the food processor until there was a lot of juice but the seeds weren’t broken. The seeds are really pretty hard. Then pushed the mixture, again in small batches, through a wire kitchen sieve. It took time but it was worth it. The unused matter/seeds went in our mulch bin. Always start with the best tasting fruit possible if you want good results.
This recipe was very easy to make as is but was made even easier with the Ball Jam/Jelly Maker that my husband bought me. I used a tablespoon of pectin and it was the perfect consistency. I will be making this again and again as we love to go out in the woods and pick wild blackberries by the gallons.
Don’t use Pectin! It turns into jelly. I only used a fraction of a 1.75oz package. Less than 10%.
I made it with 2 1/2 cups sugar and added a little but of corn starch mixed with blackberry juice at the very end. It is yummy, not to sweet, and thinkened wonderfully! Thanks for the idea!
It was easy to make, minus my boil over that made a sticky mess on my stove top. The taste wasn’t exactly what I had expected, like I needed more sweetness or something. I might try to mix it with strawberries as another review had stated. I was able to make to pints so I added the pectin to one of them. As a syrup for me it was the better of the two. I did use the thinner syrup to make some blackberry balsamic vinaigrette. My husband or children did not like the syrups at all.
Love this syrup made from wild blackberries but when they’re out of season store bought, fresh of frozen, is good too. Great recipe that can be adjusted to suit your taste.
Just made this with some berries I had in the freezer that were too tart for a cobbler; skipped the pectin. I used it in a gin martini with a lemon twist. Awesome! I plan to use it as a substitute for Grenadine, too. It tastes better and I’ll avoid the high fructose corn syrup.
This is the best blackberry syrup I made 75 cans a few years ago and the people at my church,friends,family, all loved it ! It was a huge hit!
This is delicious! Really only cook it for the 2 minutes. I didn’t add pectin and it was pretty thick.
Been using this recipe minus the pectin for years. If you mix 4 cups blackberry juice with 2 cups of sugar & boil 10 minutes,add 2 more cups of sugar,& boil 10 more minutes, you will have jelly. Never fails.
I used this recipe for a guide, but didn’t want to make that much, so I changed it. First, I used my Jack LaLainne juicer using about 25 blackberries, then 2 red plums to help the juice of the berries come out. I scraped the well and added a little pulp, making about 1 cup of juice. I cooked it in a small saucepan with 1/2 cup of sugar, juice from 1/4 medium lemon, and 1/2 tsp. butter. I cooked it on pretty high flame, stirring frequently, for about 5 mins. It came out perfect, just the right thickness to use on my homemade waffles. And there’s left over to use again tomorrow, or even on vanilla ice cream tonight! Yummy!
I used a recipe very similar to this. Taste great!
delicious…but why wouldn’t it be its juice and sugar. pretty good but i added twice as much pectin and about two tablespoons of corn syrup to thicken it because without it, it was the consistency of the juice itself.
Delicious! I added 2 tsp. of sure jell and cooked mine longer than 2 minutes (because of an interruption) so it turned out a bit thicker than I wanted. It really is much more like jam now, but we love it.
I used 2-1/4c. Of sugar and it turned out amazing! Also, fresh berries, strained the seeds out. Used a tiny bit of gelatin to thicken, about 1/8 to 1/4t.