Blackberry Syrup

Marie Overton
Mar 18, 2024
2 min read

https://www.youtube.com/watch?v=bdT7qFpewfE

Blackberry Syrup has the rich flavor of blackberries without the seeds. (Which some people including those with braces can appreciate.) I 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.

Hands shake a red-lidded container over a pot of dark berry sauce on a granite countertop, overhead kitchen scene.

Crush the berries in a honey strainer until you have as much juice out of them as you can get.

Hands stir dark red berry pulp in a metal strainer over a bowl on a granite countertop, kitchen prep in progress.

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.

Overhead view of a metal pot on a granite counter, filled with dark red liquid and topped with a mound of white sugar.

Add juice, sugar, and butter back into a large pot.

Hand stirring dark red liquid in a stainless steel pot on a stovetop, with splashes on the rim and a kitchen counter nearby.

Bring to a boil. Boil for 1 minute.

Canning the Syrup:

Person ladles dark purple jam into small jars beside a stainless pot on a kitchen counter, with a partial apron visible.

Using a jar funnel, fill the half-pint jars with blackberry syrup leaving 1/4-inch of headspace.

Use a clean damp cloth to wipe off the rim of the jars.

Place the lids and rings on finger tip tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

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.

Chalkboard sign reads WATER BATH with processing times, beside jars of preserved food on a kitchen counter.

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.

Hand uses jar lifter to move five sealed jars of dark jam on a kitchen counter, with a small bowl of jam nearby.

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.

Crepe topped with glossy red and dark berry sauce on a wooden board, surrounded by blackberries and jam jars on a woven mat.

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 my canning basics videos.