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If you have the good fortune to have access to lots of blackberries, then you will be wanting to find some recipes besides your basic blackberry jelly recipe. This recipe for blackberry syrup is really easy to make and can.
This blackberry syrup is great on waffles, pancakes, or even on ice cream. This recipe shows how to easily can the syrup, but if you don’t want to can it, you can just put it in the refrigerator instead.
5 cups blackberries, washed
3 cups water
1 cup sugar
2 tbsp. bottled lemon juice
1/4 c. Clear Jel (optional)
Rinse the blackberries and place them in a medium sauce pan with 1 cup of water. Crush the berries with a potato masher.
Bring the blackberries and water to a boil over medium high heat. Lower temperature and simmer for 15 minutes, stirring constantly.
Remove the berries from the heat and spoon the berries into a fine mesh strainer (so the only the juice will flow through the strainer). Using the back of a spoon, press on the berries to extract as much juice as possible.
Rinse out the sauce pan and add the remaining 2 cups of water, blackberry juice, and the sugar. Bring to a boil and boil rapidly for about 15 minutes until the mixture thickens (or reaches 225°F on a candy thermometer).
If at this point you would like a thicker syrup, you can add 1/4 c. Clear Jel, if desired, to make a thicker syrup. This step is optional.
Add lemon juice. Stir, and boil another minute or two. Remove from heat.
This recipe makes approximately 2 half pints or 1 pint of syrup. Pour the syrup into prepared canning jars, within 1/4 inch from the tops of the jars. Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars.
Place jars on elevated rack in boiling water canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a gentle boil. Process jars for 7 minutes.
Remove jars from boiling water canner and place upright on a towel on the kitchen counter to cool completely. Do not disturb the jars for at least 12 hours. After jars are cool, check seals by pressing middle of lid with finger. If lid springs back the lid is not sealed. Unsealed jars can be placed in refrigerator to be eaten in the next couple weeks. Sealed jars can be stored for at least 1 year.
Yield: 1 pint
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