Is "Jam" or "Syrup" recipe better for a pancake topping?

[SundownWaterfowl]

Quote:
I dont use viniger. I use lemon juice.

 

[JennsPeeps]

I ate some of my non-canned blackberry jam (leftover that didn't fit into a jar) for breakfast this morning. It was TASTY! The whole lemon in there made it "zing" and you could definitely taste it.

I was sooo surprised at how solid the jam turned out! It wasn't merely firm, it was s-o-l-i-d. Heh heh. I used a Ball recipe that's a "natural" jam, made with apples instead of pectin. Commercial pectin comes from apples, so it makes sense, plus it stretches out your harvest a bit. Like I said, you have to cook it a bit longer than just the regular pectin powder. It took about 20 minutes.