Blackberry Syrup | Canning Instructions

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This Homemade Blackberry Syrup is easy and is so much tastier than any you can buy. Store it in the refrigerator or water bath can it.

Jars of blackberry syrup with pink towel.Pin
Blackberry Syrup

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!

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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!

White plate with french toast topped with blackberry syrup and fresh blackberriesPin

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!” 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.

pouring blackberry syrup on french toastPin

What you need

  • blackberries – you can use fresh or frozen whole berries. to remove seeds, heat the berries and mash with a potato masher. Then run the juice through a fine mesh strainer or sieve. Seeds can also be removed before heating using a food mill, or a vegetable strainer kitchenaid attachment
  • sugar – substitute honey for natural sweetener
  • lemon juice – important to use bottled lemon juice if you are canning.
  • pectin – use classic pectin because this recipe is low sugar, it will not set up like jam.
Ingredients for making blackberry syrup. See details in recipe below.Pin
Ingredients for syrup.

How to remove seeds

There are two methods to remove the seeds from the berries.

  1. Use Kitchenaid Juicer attachment to de- seed blackberries. Place cleaned berries in the hopper. Press down with the plunger. Have one bowl to collect seeds and pulp and another large bowl to collect juice.
  2. After you have run them through once. Take the pulp and seeds and run them through again. You’ll be surprised how much more juice you’ll extract.
Collage showing how to remove seeds from blackberries with Kitchenaid juicer.Pin
Removing seeds with your Kitchenaid.
  • Alternately, heat the berries with a bit of water in a large saucepan for about 15 minutes.
  • Smash the berries with a potato masher. Let cool slightly.
  • Then strain the juice through cheesecloth or a fine mesh sieve. It is so much easier with a juicer.
Step by step photographs of the process for removing seeds from Blackberries. See details in recipe below.Pin
Removing seeds with fine mesh sieve.

How to make it

Syrup can be stored in the fridge for about 2 months or water bath canned for shelf stable syrup and longer storage.

Prepare water bath canner. Wash jars and lids thoroughly in hot, soapy water and rinse well. Add jars to to canner and cover with water 1 inch above the jars. Heat water. Let jars sit in hot water until ready to use. According to new recommendations, it is no longer necessary to sterilize jars. They should just be hot when adding your preserves.

Pour boiling water over lids and let sit in hot water until ready for use.

  1. Mix sugar with about ¼ cup of sugar. Combine well.
  2. Combine the fruit, juice or water, and lemon juice in a large saucepan. Gradually stir in pectin mixture. Bring mixture to a full rolling boil (one that can’t be stirred down.), stirring constantly. 
  3. Add sugar. 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.
  4. Ladle hot syrup into hot jars. Cool to room temperature, if not canning. Then refrigerate immediately. 
  5. If preserving, ladle hot jam into the hot half pint or pint jars, leaving 1/4″ headspace. Wipe rims clean with paper towel. Center lids on jars. Apply bands and adjust to fingertip tight.
Step by step photographs of the process for canning Blackberry syrup. See details in recipe below.Pin
Steps to make syrup.

Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.

Once water is boiling, 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.

How to use blackberry syrup

  • pancakes
  • waffles
  • French toast
  • vanilla ice cream topping
  • pound cake or cheesecake topping
  • in cocktails, iced tea, milk shakes, sodas or lemonade
  • use as a glaze for chicken, pork, venison or beef – especially good when grilling or roasting.

I hope you enjoyed the recipe today for Homemade Blackberry Syrup!

Tools I Use

Jars of syrup on white board with pink kitchen towel.Pin

More homemade syrups

More recipes with blackberries

Woman's hand pouring blackberry syrup from small pitcherPin
Blackberry Syrup

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Binky's signature
Jars of blackberry syrup.Pin

Homemade Blackberry Syrup

Homemade Blackberry Syrup has been a huge hit with friends and neighbors! Learn how to make it and how to can it.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 4 votes
Print Pin Rate
Course: blackberry,, canning, jam, low sugar,, syrup,
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 32 tablespoons
Calories: 70kcal
Author: Beth Neels
Cost: $4

Ingredients

  • 4 cups blackberry juice (about 9 cups fresh or frozen blackberries
  • 2/3 cup fruit juice or water
  • 2 Tbsp lemon juice, fresh or bottled
  • 2 Tbsp classic pectin
  • 1/2-1 cup Sugar

Instructions

  • 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.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

Notes

Recipe makes 2 pints.
Syrup can be water bath canned.
Store in cool place.
Jars are shelf stable for at least 1 year.
Serve with;
  • pancakes
  • waffles
  • French toast
  • ice cream

Nutrition

Calories: 70kcal
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Originally published 7/24/2018 Updated 3/14/2022.

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20 Comments

  1. This is delicious Beth, it looks amazing too. My mum used to make something very, very similar. It’s superb and so versatile since there are so many ways to use this. Great recipe, failing something isn’t always bad you see, some good stuff can come out of errors. Brilliant! Thanks for sharing. ????

  2. Oh my!! Blackberries are my favorite!!! I’d love to make these with some of them from my yard. They grow wild around the edges of my property. 🙂

    1. We have tons of wild ones on our property! We picked 6 qts yesterday and have bunches more to pick! Thanks Julie!

  3. 5 stars
    Blackberry Syrup…. yummmmmm! I love black berries! I would pour this on EVERYTHING! I am going to make a pound cake this week. This will be a perfect topping. Thanks for sharing.

  4. This looks amazing!! Nothing beats homemade fruit sauce!! They are so easy to make 🙂 saving it for later 🙂

  5. Those pictures are gorgeous !!! We had just one plant in our suburban backyard – and it was such fun to pick the berries 🙂 . They never lasted long enough for me even think about cooking !!! Would love to make these .

  6. I am green with envy at your blackberry plants. This is a delicious use of your bounty and I can’t wait to try it.

    1. Thanks so much Janette! They are very prolific everywhere in my area. Woods and fields, they are pretty invasive, but so good!

  7. 5 stars
    I love blackberries, so tasty and a delicious flavour. This syrup recipe is a great idea and I can think of so many uses for it, a great addition to many a dessert or breakfast.

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