Blackberry Syrup has the rich flavor of blackberries without the seeds. (Which some people including those with braces can appreciate.) We love using it on crepes, pancakes, waffles, and even ice cream. It has the added benefit of being so easy to make.
This recipe makes approximately 4-half-pints of blackberry Syrup.
Ingredients:
5 pounds blackberries
1/4 cup water
5 cups Sugar
1/2 tsp Butter (optional)
Prepare Ingredients and Cook Blackberry Syrup:
Simmer water and blackberries until they are soft.
Crush the berries in a honey strainer until you have as much juice out of them as you can get.
Measure out 3 1/4 cup of juice for this recipe. (If I have any extra juice I save it for my smoothy in the morning.)
Reserve the pulp for turning into blackberry powder or mix it with peanut butter and put it out for the birds.
Add juice, sugar, and butter back into a medium pot.
Bring to a boil. Boil for 1 minute.
Canning the Syrup:
Fill the half-pint jars with blackberry syrup leaving 1/4-inch of headspace.
Make sure to wipe the rim before you add the lid and ring.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 10 minutes if at sea level. Adjust your processing time if you are above 1000 feet in elevation.
Once your blackberry syrup has completed processing, turn off the heat, remove the lid, and allow it to cool for 5 minutes. Then, space the jars about an inch apart on a cloth on the counter for 24 hours to cool and completely seal.
Remove the ring and wash off the jar paying particular attention to the threads.
If your jar did not seal, then place it in the refrigerator and use it immediately. Store the sealed jars in a cool, dry place to enjoy for the next 1-3 years. After three years, the nutritional value of canned food diminishes. The quality is best in the first year.
If you have questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.
