Fresh blackberry syrup made in minutes with Cornaby’s Jam in a Jiffy. Perfect for waffles, pancakes, crepes, French toast and even on Ice Cream! We love serving it warm!
Prep: 5 Min
Cook: 5 Min
Additional: 5 min
Total: 15 Min
Yield: 2 1/4 c.
- 8 oz Fresh or frozen Blackberries
- 6 TBSP Fruit Juice (We prefer Cranberry Raspberry)
- 1/2 c. Jam in a Jiffy dry mix
If using fresh berries, wash well and combine with juice in a sauce pan. Bring berries and juice mixture to a simmer stirring occasionally. Remove from heat.
Slowly pour in Jam in a Jiffy mix and stir using an immersion blender until smooth and all powder has been dissolved.
Allow to sit for a couple minutes, then stir again. Serve while warm.
If you would like to use the entire package of Jam in a Jiffy you will use 2 lbs. of Blackberries and 3 c. of fruit juice. This recipe can be frozen. Please store leftovers in the refrigerator.
You can also use this recipe with Raspberries, Blueberries, Strawberries, or a combination.