We have a plethora of wild blackberry plants on our 28 acres of land here in upstate New York. Every year I make jellies and pies, crumbles, smoothies and a few years ago I made this delicious, gorgeous, Homemade Blackberry Syrup! It has been a huge hit with friends and neighbors! My neighbor across the street says it’s dangerous! He said he had eaten it every night on his ice cream until it was gone!
Not only is it great on ice cream, it’s perfect for all of the traditional uses for syrups, namely, waffles, pancakes, french toast, even pound cake!
Seriously, some days I am so blond! 😂 or, some years, perhaps! (Absolutely no disrespect to blondes intended! Just a stereotypical joke!! There are plenty of genius blondes out there!!) My friend Laura from Your Guardian Chef did a post last summer using her Kitchenaid mixer with a juicer to process the tomatoes for canning. I looked at the picture and thought, “Oh, dear Lord! I have been dusting that off every year for the last 20+ years when I clean out the cupboard!” Huh??? Blond I tell you! Yes folks, I have had it in my cupboard for 20 years and have been doing everything by hand!!
You can literally have this syrup done in one hour, with this grinder attachment and this juicer attachment (affiliate links. both attachments less than $80US)! You can do the same with Blackberry or Raspberry Jam, Tomato Sauce, just about anything you can think of where the seeds are small and rather annoying to chew.
The first year that I made this Blackberry Syrup was by pure accident!! I love when that happens and you come across something delicious, but then, of course, you have to come up with a recipe that will work every time. So it has taken me a few years to nail this one down. You see, the initial one that I did, was a huge batch of jam and it failed, so I had to recreate what went wrong, because, as always, I did my low sugar blackberry jam. I prefer it to full sugar! It tastes more like fresh fruit! I believe that my batch was too large. I’ve always wondered why the recipes for canning said not to do more than about 10 – 1/2 pint jars. I still don’t technically know why, some sites suggest that you can not get the mixture back up to boil fast enough after adding the sugar. This can’t be the case because I have a power burner on my gas range and it didn’t take more than a few minutes to come back to a boil. Suffice it to say, the batch did fail, so this Homemade Blackberry Syrup was born!
I will add process shots to this post in a few weeks, when I have enough blackberries to process. I usually freeze the first few pickings because they are not as large as subsequent pickings and I save them to make fun things all winter long! It makes me feel like it’s not freezing in the house to have my water bath canning pot on the stove in February!
I hope you enjoyed the post today for Homemade Blackberry Syrup! Don’t forget to sign up to my mailing list so that you don’t miss a new recipe! Thanks for stopping by today!
Enjoy! And have fun cooking!
Homemade Blackberry Syrup has been a huge hit with friends and neighbors! My neighbor across the street says it’s dangerous! He said he had eaten it every night on his ice cream until it was gone!
- 4 cups blackberry juice (about 9 cups fresh or frozen blackberries
- 2/3 cup fruit juice or water
- 2 Tbsp lemon juice
- 2 Tbsp classic pectin
- 1/2-1 cup sugar
Prepare waterbath canner. Wash jars ad lids thoroughly in hot, soapy water and rinse well. Add jars to to canner and cover with water 1 inch above the jars. Boil jars for 10 minutes. Let jars sit in hot water until ready to use.
Pour boiling water over lids and let sit in hot water until ready for use.
Combine the fruit, juice or water and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil (one that can't be stirred down.), stirring constantly.
Add sugar, if using. Return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
Ladle hot syrup into hot jars. Cool to room temperature, if not canning. Then refrigerate immediately.
If preserving, ladle hot jam into the hot jars, leaving 1/4" headspace. Wipe rims clean with paper towel. Center lids on jars. Apply bands and adjust to fingertip tight.
Place filled jars in canner ensuring jars are covered by over 1" water. Bring to a gentle, steady boil.
Process jars for 10 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes.
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.
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