Blackberry syrup full is bursting with the taste of summer blackberries warm from the sun. It only takes 30 minutes to whip up a batch to enjoy on pancakes, yogurt or ice cream! You can preserve this syrup in the freezer for winter or can it for homemade gifts. This recipe makes 2-3 cups of syrup. (The variation depends on how much you press the seeds to get extra juice out and if you use the full amount of sugar or not.
Prep Time5 minutesmins
Cook Time30 minutesmins
Course: condiment
Cuisine: American
Keyword: blackberry syrup recipe, how to make blackberry syrup, canning blackberry syrup
Servings: 34
Calories: 44kcal
Author: Mirlandra
Ingredients
2 1/2lbsblackberriesabout 7 cups of fresh berries
2 1/2cupsgranulated sugar
1 Tablespoonlemon juice
Instructions
How to Make Blackberry Syrup
Place all the ingredients in a heavy-bottomed pot. Bring to a boil on medium-high, stirring occasionally with a flat wooden spatula.
Stir, scraping the bottom of the pot every 10 minutes.
Simmer for 30 minutes.
Place a large fine mesh sieve on a bowl with tall sides. Pour the fruit mixture into the sieve and let it drain for a few minutes. Use the back of a spoon to press the syrup through the sieve, leaving the seeds behind.
Press for a few minutes until the mixture is mostly seeds. Use a rubber spatula to scrape anything off of the underside of the sieve back into the syrup.
Discard the pulp from the sieve and store the blackberry syrup.
The syrup can be stored in a jar in the refrigerator for up to two weeks, in the freezer for up to six months or canned with the water bath canning method so that it is shelf stable for two years.
How To Can Blackberry Syrup in a Water Bath Canner
Fill the water bath canner 2/3 full with water and bring it to a boil while you prepare the syrup.
After removing the seeds, return syrup to a sauce pan on the stove and bring it to a boil over medium-high heat.
Remove from heat and fill 1/2 pint jars (8oz) with syrup leaving 1/2" headspace.
Wipe the rim of each jar with a damp cloth to make sure it is clean. Screw on lid and band until finger tight.
Process in the water bath canner for 10 minutes if you live at sea level and up to 1,000 feet. If you live above 1,000 feet check the information in the notes below for processing times.
After processing remove jars to a clean towel and allow to cool. Make sure the jars sealed correctly. Store in a cool, dark place for up to two years. (Any jars that did not seal need to be reprocessed or stored in the refrigerator.
Notes
Want to can this syrup? Use my Water Bath Canning for Beginners Guide to learn everything you need to about tools, equipment and safe canning procedures. Altitude
At 1,001 to 3,000 feet above sea level, increase processing time by 5 minutes.
At 3,001 to 6,000 feet above sea level, increase processing time by 10 minutes.
At 6,001 to 8,000 feet above sea level, increase processing time by 15 minutes.
At 8,001 to 10,000 feet above sea level, increase processing time by 20 minutes.