Blackberry Syrup

Grrrrrgh!
Course : Syrups
From: HungryMonster.com
Serves: 4 to 5 12 ounce jars
 

Ingredients:

4 cups blackberry juice
4 cups white sugar
2 ounce package powdered pectin (optional)
 

Preparation:

1. Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles. 2. 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. NOTE: Syrup for use on pancakes. 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.