Blackberries are the dandelions of Washington. They grow wild everywhere, and are free for the picking. Blackberry pancake syrup is my favorite way to preserve the harvest that is aquired by sneaking in to the weird neighbor's yard at 8 am on a Sunday morning. We use this on pancakes (duh) and I like to mix it in with my homemade yogurt.
Syrup is one of the easiest things that a newbie canner can make. It's just fruit and sugar. Way way way too much sugar if you follow traditional recipes. I don't. Normally, I'm a stickler about following the official canning recipes, but when syrup calls for 6 3/4 CUPS of sugar to only 4 1/5 cups of fruit, I refuse to buy in to that insanity.
Sarah's Healthier Blackberry Syrup
-12 cups of fresh or frozen blackberries
-2 to 3 cups of evaporated cane juice (a less processed form of organic sugar that I purchase at Costco)
Put a splash of water in a large pan (my heart belongs to my dutch oven), and cook down the berries until very soft and steaming.