Blackberry Syrup

5 from 2 votes

Blackberry syrup captures the deep, jammy sweetness of ripe blackberries in a pourable form perfect for pancakes, cocktails, and desserts. Works with wild or cultivated berries.

Prep Time20

Cook Time10

Straining Time2

Total Time2 30

Course: syrup

Cuisine: American

Keyword: blackberry canning recipes

Servings: servings (about 3 pints)

Equipment

Water Bath Canner
Canning Jars, Lids and Bands
Large Stainless Steel Saucepan
Jelly Strainer with Bag
Potato Masher
Canning Funnel

Ingredients

For the Juice

10 cups blackberries fresh or frozen
1 1/2 cups water for juice extraction

For the Syrup

4 cups blackberry juice from above
4 cups granulated sugar see notes for lower sugar
1/4 cup lemon juice optional, fresh or bottled, for flavor

Instructions

Place blackberries and water in a large stainless steel saucepan. Bring to a simmer over medium heat, mashing frequently with a potato masher, until the berries have completely fallen apart, about 5 to 10 minutes.
Transfer to a dampened jelly bag or cheesecloth-lined strainer set over a deep bowl. Let drip undisturbed for at least 2 hours. Do not squeeze. You should get about 4 cups of juice.
In a large saucepan, combine blackberry juice and sugar. Heat over medium-high heat, stirring constantly, until the sugar dissolves. Bring to a boil, reduce heat, and simmer 5 minutes. Stir in lemon juice if using.
Ladle hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands to fingertip tight.
Process in a boiling water bath canner for 10 minutes for pints or half pints, adjusting for altitude. Let stand in canner 5 minutes before removing.

Notes

Ratio: This recipe uses a simple 1:1 ratio of juice to sugar, about 4 cups of blackberry juice to 4 cups of sugar. The sugar is for flavor and consistency, not preservation, so you can reduce it to 3 cups for a thinner, more tart syrup without affecting canning safety.

Lemon Juice: Lemon juice is optional and added for brightness, not safety, since blackberries are acidic enough to can on their own. Use about 1/4 cup per batch, or 1 tablespoon per cup of juice, fresh or bottled.

Blackberries: Wild or cultivated berries both work well. Frozen berries release their juice more easily than fresh, since freezing breaks down the cell walls, so there is no need to thaw them first. A jelly bag or several layers of cheesecloth strain out the seeds along with the pulp.

Yield: This makes about 6 cups of syrup, which fills 3 pints or 6 half pints. You will need roughly 10 cups of blackberries, about 2 1/2 pounds, to yield the 4 cups of juice.

Scaling: You can scale this recipe up for larger batches. Double everything for 6 pints, or triple it for 9 pints. The processing time stays the same regardless of batch size.

Storage: Properly canned and sealed jars keep at room temperature for 12 to 18 months. Once opened, refrigerate and use within a few weeks. Without canning, the syrup keeps in the refrigerator for several weeks or in the freezer for up to 6 months, leaving 1 inch of headspace for freezing.

Altitude Adjustments: Processing times increase at higher elevations. At 0 to 1,000 feet, process for 10 minutes. At 1,001 to 6,000 feet, process for 15 minutes. Above 6,000 feet, process for 20 minutes.

Nutrition