Blackberry Syrup | Canning Instructions

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.

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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!

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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.

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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.

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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.

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• 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.

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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.

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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

• Water bath canning pot
• Canning tool set
• Jelly jars
• kitchenaid vegetable strainer

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More homemade syrups

• Blueberry syrup
• Raspberry syrup
• Peach syrup
• Maple syrup
• blackberry simple syrup

More recipes with blackberries

• low sugar blackberry jam
• blackberry tea
• blackberry pie
• venison with blackberry sauce
• grilled peaches with blackberry sauce
• blackberry peach gallette

Tools I Use

• Water bath canning pot
• Canning tool set
• Jelly jars
• Cherry pitter

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If you have any questions or comments, please ask in the comment section below. We’d love to hear from you!

I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!

This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

Originally published 7/24/2018 Updated 3/14/2022.