As promised here is the Blackberry Liqueur Syrup recipe. This recipe is from the Bernardin Complete Book of Home Preserving.
4 cups of Freshly Picked Garside's Fruit Farm Blackberries
1/2 cup of Chambord or other raspberry liqueur (we used Okanagan Spirits)
3/4 cup of granulated sugar
1 tbsp of grated lemon zest
1 tbsp of lemon juice
1 pouch of (3 oz/85 mL) liquid pectin
1. Prepare canner, jars and lids.
2. In a large stainless steel saucepan, combine the blackberries, Chambord (or other liqueur) and sugar. Cover and let stand for 2 hours, stirring occasionally to dissolve the sugar. Add the lemon zest, lemon juice and bring to a boil over medium-high heat. Stir in the liquid pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, and skim off any foam if necessary.
3. Ladle the hot syrup into your hot sanitized jars, leaving 1/4 inch (0.5 cm) headspace. Wipe the rim, center the lid on the jar and screw band top down until finger tip tight.
4. Place the jars in a canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove the lid, wait 5 minutes, then remove the jars cool and store.
This syrup is delicious and tasty over your pancakes and waffles, but also great topping to pastries, ice cream or as an added flavour to your fizzy water! I can guarantee you will love it!