Blackberry Syrup
User Reviews
5
Blackberry Syrup
Description
Blackberry Syrup is made by gently heating whole blackberries with an equal weight of sugar, encouraging the fruit to break down and release juice without stirring initially to prevent clumping or scorching. Frequent gentle stirring follows to ensure gradual melting and prevent burning, resulting in a natural blackberry base of juice and dissolved sugar.
The softened berries are mashed lightly with a potato masher and then strained through a very fine mesh sieve over a bowl, allowing clear syrup to drain while leaving solids behind. The syrup is left to drain for an hour or even overnight in the refrigerator, ensuring clarity without cloudiness from the fruit pulp. The finished syrup can be jarred and stored in the fridge or sealed by hot water bath processing for longer shelf life.
This method preserves the fresh blackberry flavor with a smooth syrup texture. It contains enough sugar to act as a preservative, granting extended storage life. Adjustment of sugar is possible but affects the longevity of the syrup.
Ingredients
- 2 pounds blackberry raspberries or similar fruit
- 2 pounds sugar
Instructions
- Pour the blackberries into a saucepan and turn the heat to medium. Pour the sugar all over the berries, but do not stir. Let the heat begin to break the blackberries before stirring gently, about 5 minutes.
- Stir every five minutes, just to keep anything from burning on the bottom of the pan. Let the blackberries melt with the sugar slowly, about 15 to 20 minutes. Turn off the heat, and mash the berries with a potato masher. You don't need to wail on them, but you want to get as much juice as you can.
- Set a very fine-meshed sieve over a large bowl. Carefully ladle out some free-run syrup, which will be beneath the floating blackberries. Pour it through the sieve. Keep doing this until you have all the blackberries in the sieve. Let this drain for 1 hour, or up to overnight in the refrigerator. Once the berries are in the sieve, do not mash them, or you will get cloudy syrup.
- Pour off the syrup into jars and either keep in the fridge or seal in a hot water bath for 10 minutes. Oh, and the leftover blackberries? Mix them with plain yogurt and they are delicious!
Notes
- You can adjust sugar amount for less sweetness, but this will reduce storage time as sugar acts as a preservative.
- Use a very fine mesh sieve and avoid pressing the berries to keep the syrup clear and prevent cloudiness.
- Store syrup in the refrigerator and it can last for a year or more when prepared with the full sugar amount.
- Hot water bath sealing extends shelf life for unopened jars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50servings
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 20g | |
| Calories | 78kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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