BLACKBERRY SYRUP

Ingredients

• 12 cups fresh or frozen blackberries {to yield ~5 cups juice}
• 2 cups sugar
• 1/4 cup water
• 2 tbsp lemon juice {optional}

  Equipment

  • Mixing bowl
  • Fine mesh strainer
  • Saucepan
  • Canner
  • Silicone spatula

  Instructions

  • Combine 1/4 cup water and berries in a heavy-bottomed pot. Cook down over medium heat until the berries are very soft and steaming.
    1/4 cup water,12 cups fresh or frozen blackberries
  • When hot, use an immersion blender in the pot to blend the berries.
  • Ladle hot berry sauce into a metal sieve placed over a bowl.
  • Use a spatula to work the sauce around until all that is left in the sieve is the seeds. Return the now seedless sauce to the cooking pot.
  • Mix sugar and (optional) lemon juice into the sauce, cook on medium-high, stirring often until the syrup has reduced by 1/3 (about 5-10 minutes).
    2 cups sugar,2 tbsp lemon juice
  • If you’re not canning the syrup, simply transfer it to small containers. Refrigerate and use within a month, or freeze for six months.

  How to Can Blackberry Syrup

  • Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 2 inches once the water is boiling.
  • Set the canner on the stove. Turn the burner to high.
  • Wash and sanitize your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170 degrees F.
  • Wash your lids and set aside in a clean bowl.
  • Ladle in the warm syrup into jars, leaving 1/2 inch of headspace. Remove any bubbles from the jar (I use a chopstick).
  • Use a wet clean rag and wipe the rim of the jars to make sure it is free of any food.
  • Place a clean lid on the jar. Add a ring, and tighten to fingertip tight.
  • Using canning tongs, place jars in the boiling water. Put the lid on the canner, and once the water is back to a rolling boil, process for 10 minutes.
  • When the 10 minutes is up, remove the canner from the heat, and allow it to sit for 5 minutes.
  • Using the canning tongs, remove the jars and place them on a thick towel in a place where they won’t be disturbed for 12 hours.
  • After 12 hours, check the seal on the jars by pressing down in the center of the lid. If there is any give, either refrigerate and use those jars in the next month or reprocess.
  • Store in a cool dark place for 9-12 months.