Quick Berry Syrup

MAKE UP MY QUICK BERRY SYRUP IN JUST MINUTES WITH YOUR FAVORITE BERRIES OR ANY FRESH OR FROZEN FRUIT. DELICIOUS ON EVERYTHING!

It is fresh blueberry season at our farm and that always brings my mind to our favorite blueberry recipes. One at the top of the list is my quick berry syrup.

Quick Berry syrup…the gift that keeps on giving

It has been a favorite of our family since it was given to me by the wife of a production berry grower over 30 years ago. Though I had never met this dear lady and she sent two bottles of syrup and the recipe with her husband to me. I still remember those first jars of strawberry and blueberry syrup!

I was a new young wife and mother at the time and treasured this easy recipe. In fact, I planned brunches with family and friends around this wonderful syrup recipe. Little did I know that 30 years later I would be the wife of a berry grower myself!

The best thing about this recipe is that it is so forgiving and easy! Truly! And it really only takes minutes. We often whip up berry syrup on just a few minutes notice with whatever extra fruit we have on hand. I have made it with all kinds of fruit and it always turns out delicious!

And it is so fun to share with others. I love to give a jar of syrup as a gift with a dry mix of my oatmeal waffles.

Our Favorite quick berry syrup fruits

When I first made this syrup it was usually with strawberries because we had those in our garden. Once we moved out to our farm we added blueberries, blackberries and raspberries to our garden and they quickly found there way into my syrup.

While just plain strawberry and blueberry are delicious, our favorite combination to date is blackberries, blueberries, and raspberries. We just refer to it as triple berry syrup.

Other favorites we’ve made are peach, tart cherry and a peach/blueberry combo. Tart cherry syrup on pancakes or French toast is almost like eating warm cherry pie for breakfast…Yum!

Quick Berry Syrup Ingredients

The ingredients in this syrup (and their quantities) have changed a bit over the years. Twenty years ago as we began to change to a whole foods diet I began to eliminate white sugar and equivalent sweeteners from our diet.

And even when I used natural sweeteners I used them in much smaller amounts in a recipe. Originally this recipe had 4 cups of sugar to 2 cups of fruit and a couple of tablespoons of corn syrup! No wonder we all loved it so much. 😉 Now the recipe says 4 cups of fruit to 2 cups of sweetener, for which I use coconut sugar or honey, and often I only put in 1 cup.

This recipe can be thinned or thickened to your liking by adjusting the cornstarch. I have also added a tablespoon of tapioca granules with great success when I need it to be more like a thick topping.

Basic Ingredients:

• 3 Tbsp. Lemon Juice
• 2 cups sweetener
• 4 cups berries
• 3 Tbsp. corn starch
• 2 cups water

Quick Berry Syrup Instructions

1. Whisk all ingredients together in 10qt stock pot
2. Bring to a full rolling boil.
3. Turn burner off and let pan sit on burner until boiling stops
4. Pour into pint or quart Mason jars
5. Refrigerate for up to 2 months or water bath can for 10-15 minutes.
6. Do not freeze

Quick Berry Syrup Printable Recipe

Quick Berry Syrup

Julie Michener

This quick syrup recipe is delicious with everything from Brie to BBQ Sauce

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Servings 64 servings

Ingredients

  

• 3 tbsp lemon juice
• 2 cups sweetener
• 4 cups berries, or other fruit, chopped (gently mash 1/2 of fruit)
• 3 tbsp corn starch (whisk with the water before adding to pot)
• 2 cups water

Instructions

 

• Mix all ingredients in 10qt stock pot
• Bring to a full rolling boil.
• Turn burner off and let pan sit on burner until boiling stops
• Pour into pint or quart Mason jars
• Refrigerate for up to 2 months or water bath can for 10-15 minutes.
• Do not freeze

Keyword berry, blackberry, blueberry, cherry, fruit, peaches, raspberry, strawberry, syrup

How to store Quick Berry Syrup

IF….you can get your family to not eat it in one sitting, it will keep up to two months in the fridge. I cover my Mason jars with plastic storage lids that I can easily write on with sharpie marker and later wash off with warm soapy water. These are the same storage lids I use on all my spice jars and seasoning mixes as well.

I have also water bath canned it for use in the winter whenever I end up with more than we can eat in 2 months. That is rare, so mostly I just refrigerate it. The recipe said not to freeze, so I never have tried that.

In the winter we just use frozen berries and fruits to make it up in small batches of 2 or 3 quarts.

pin the recipe for later

Quick Berry Syrup Uses

When you stop and think about it, the uses are really endless. Depending on the kind of berries or fruit you use I can hardly think of anything I wouldn’t use it on except vegetables.

• most obviously on waffles, pancakes, and French toast
• in granola
• on oatmeal
• drizzled on homemade yogurt
• over baked brie inside puff pastry
• in granola, yogurt, and syrup layered breakfast parfaits
• over ice cream
• over cheesecake
• add to lemonade or ice teas
• on shortcake
• mix with yogurt and freeze in a popsicle mold
• dollop on sharp cheese slices over crackers
• topping for brownies or chocolate cake
• add to bbq sauce (tart cherry and peach are excellent for this)
• combine with carbonated water or pop to make a fizzy fruit drink
• add to white balsamic vinegar to make a fruit vinaigrette
• top crepes
• make flavored chocolate by stirring into a dark chocolate ganache
• stir a little into a glass of cold milk
• top scones
• bake it into a cake mix, cornbread or pan cookies by poking holes in the surface and pouring syrup over it

If you use just a little extra thickener, even more uses open up:

• spread between cake layers
• use in thumbprint cookies
• on shortbread cookies
• donut filling
• glaze over a pound cake
• pour over chicken or pork
• fill hand pies
• add it to salsa (especially peach syrup)
• add chopped crispy nuts and roll up in cinnamon roll or croissants and bake.

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If you don’t grow your own fruit and you can’t make it out to our u-pick farm here in Washington for our delicious, healthy fruit then consider buying it from Azure Standard. They are my favorite healthy bulk food company. Their frozen berries are delicious, healthy and tasty. Azure Standard Link

• 10 lb frozen blueberries organic
• 10 lb frozen strawberries naturally grown
• 5 lb frozen marion blackberries naturally grown
• 10 lb frozen raspberries naturally grown
• 5 lb frozen peaches organic
• 10 lb frozen berry blend (strawberries, blackberries, blueberries, raspberries) naturally grown
• 10 lb frozen Aronia berries (organic)

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