Homemade Blackberry Syrup
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
34 ounces (about 4 1/4 cups)
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Calories
72 kcal
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Course
Condiments
Homemade Blackberry Syrup
Description
This blackberry syrup starts by cooking fresh or frozen blackberries until soft, then straining to extract juice. The juice is then boiled with cane sugar and lemon juice before pectin is added to achieve the preferred syrup consistency. Boiling times are controlled to balance flavor while thickening. The resulting syrup is smooth, fruity, and sweet with a mild tartness.
The syrup enhances pancakes, waffles, ice cream, or beverages, providing natural berry flavors. Adjustments include substituting cane sugar with honey or sugar-free sweeteners, bearing in mind effects on thickness and canning safety.
For longer storage, the hot syrup can be canned using sterilized jars sealing through water bath processing. This maintains the syrup's shelf life while preserving flavor. Additionally, the recipe suggests diluting the fruit during cooking to extend quantity without diluting flavor excessively by adding extra pectin and sweetener at the end if desired.
Ingredients
- 8 cups blackberries fresh or frozen
- 2 1/2 cups cane sugar (can substitute 1 cup honey)
- Sugar-free: Use Swerve (if canning you'll need to verify if alternative sweetener can be used)
- 1 tablespoon lemon juice bottled is recommended is you're canning the syrup, bottled
- 2 teaspoons pectin or powdered pectin of choice but follow its specific directions (use more pectin if you prefer a thicker syrup, Ball RealFruit Classic brand
- See Note about stretching this syrup out further
Instructions
- Place the blackberries in a medium-sized pot and bring them to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until very soft and mushy. Remove from heat and mash with a potato masher to further break up the berries.
- Place the cooked blackberries in a fine-meshed sieve or colander or in a cheesecloth to strain the juice. After the juice is done draining, use a spoon to scrape the puree around in the strainer to remove as much juice as possible, or squeeze the cheesecloth. You should have about 3 cups of juice.
- Rinse out the pot and pour the blackberry juice in it along with the sugar and lemon juice. Bring it to a boil and boil for 3 minutes. Stir in the pectin and boil for one minute (no longer). Serve immediately or store in fridge for up to 2 weeks.
- IF CANNING: Pour the hot syrup into sterilized jars leaving 1/4 inch headspace, wipe the rims with a damp cloth and screw on the lids. Process in a water bath, 10 minutes for pints and 15 minutes for quarts. Carefully remove the cans and let the rest undisturbed for 24 hours. Will keep in a cool, dark place for at least a year.
Notes
- You can increase the volume of syrup by adding 3/4 cup water when cooking blackberries, then adjust sweetener as needed before finishing.
- Use bottled lemon juice for more consistent acidity, especially if you plan to can the syrup.
- When using sugar substitutes like Swerve, verify suitability for canning to ensure safety.
- Adding more pectin at the end can make the syrup thicker if preferred.
- If canning, process jars in a boiling water bath for 10 minutes for pint-sized jars to ensure preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 34ounces (about 4 1/4 cups)
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 18g | 6% |
| Sodium | 1mg | 0% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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