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Home Ā» Disclosure Ā» Homemade Blackberry Syrup

Homemade Blackberry Syrup

August 28, 2017 by Kimberly Killebrew Ā· 64 Comments

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Bursting with the incredible flavor of concentrated blackberries, this homemade blackberry syrup is easy to make and tastes absolutely phenomenal!Ā  NOTHING beats homemade!

homemade blackberry syrup recipe best fresh frozen sugar free honey berry canning preserving pancake waffle crepe cake ice cream sauce

This year saw the best crop of blackberries we’ve seen yet with the largest, juiciest, sweetest blackberries I’ve ever tasted. Ā I think it must somehow be connected with the all-time, record-breaking long, cold, wet Spring we had this year. It was miserable to live in, but it sure did wonders for the blackberries!

Blackberries are so plentiful here in Washington State, they’re considered an invasive weed. Ā And for the life me, every time we see blackberries for sale in the grocery stores we wonder why on earth anyone would pay for blackberries when they’re so readily available everywhere for free!

A tradition Todd and I have kept every year for the past 12 years is picking blackberries together each summer. Ā Up until this summer our record was 19 gallons but this year we’ve got it beat: Ā 22 gallons and still more to come! Ā We usually just freeze them to use in our daily breakfast smoothies throughout the winter but this year I wanted to pick even more so I could have plenty extra for making blackberry syrup.

And of course there always has to be some extra for blackberry cobbler and pie!

What are some of your favorite ways to use blackberries?

homemade blackberry syrup recipe best fresh frozen sugar free honey berry canning preserving pancake waffle crepe cake ice cream sauce

Making your own blackberry syrup is easy to do and the end result is incredibly delicious and bursting with the vibrant flavor of Summer!

For anyone interested in canning, I’m also including instructions for canning this syrup for long-term storage so you can enjoy this wonderful syrup all year round. Ā I plan on stocking my pantry with plenty of it before the Summer is through!

This syrup can be made with sugar, honey or made sugar-free.

This homemade blackberry syrup is phenomenal on pancakes, waffles, crepes, ice cream, cheesecake and any other way your heart desires!

homemade blackberry syrup recipe best fresh frozen sugar free honey berry canning preserving pancake waffle crepe cake ice cream sauce

Blackberry Syrup Recipe

Let’s get started!

Place blackberries in medium-sized pot with lemon juice and bring to a boil. Ā Lower the temperature and simmer for 15-20 minutes until the blackberries.

Note: Ā You can stretch this syrup further without diluting the flavor too much by adding 3/4 cup water with the blackberries (then add a little extra sugar/honey/sweetener when you add the strained juice back to the pot. Ā At the end just add an extra teaspoon of pectin at the end (or more if you prefer it thicker).

Mash the blackberries with a potato masher just to break them up further.

Strain the blackberries in fine mesh sieve or colander, collecting the juice in a large bowl.

A cool gadget I ordered on Amazon a while ago is this jam strainer. Ā It’s nice because you can suspend the fruit from above and let it drain by itself down into the bowl below. Ā You can find it here on Amazon.

You should have about 3 full cups of pure blackberry juice. Ā If it yields a little less or a little more, that’s fine.

Place the blackberry juice back in the pot along with the sugar (or honey or alternative sweetener). Ā Bring to a boil and boil for 3 minutes. Ā Stir int the pectin and boil for another minute. Ā Remove from heat.

At this point you can either use the syrup immediately or let it cool and store it in the fridge for up to two weeks.

OR you can extend its shelf life by canning it. Ā It’s super simple to do and will allow you to enjoy this delicious blackberry syrup all year long. Ā Simply pour the hot syrup into sterilized canning jars, leaving 1/4 inch headspace from the top, wipe the tops of the jars with a damp cloth, and screw on the lids. Ā Place the jars in a boiling water bath and process pint jars for 10 minutes and quart jars for 15 minutes. Ā Carefully remove the jars and let them sit undisturbed for 24 hours. Ā Store them in a dark, cool place and they’ll keep for at least a year.

If you don’t already have a canner here’s a complete set of everything you’ll need.

homemade blackberry syrup recipe best fresh frozen sugar free honey berry canning preserving pancake waffle crepe cake ice cream sauce

Be sure to also try our recipe for homemade Blackberry Jam!

 

Homemade Blackberry Syrup (or Berry of Choice)

Making your own blackberry syrup is easy and the end result is incredibly delicious!  This recipe includes instructions for canning the syrup for long-term storage so you can enjoy your blackberry syrup all year round!
Print Recipe
5 from 7 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 34 ounces (about 4 1/4 cups)
Calories 72 kcal

Ingredients
 
 

  • 8 cups fresh or frozen blackberries
  • 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 bottled lemon juice (bottled is recommended is you're canning the syrup)
  • 2 teaspoons Ball RealFruit Classic Pectin or powdered pectin of choice (use more pectin if you prefer a thicker syrup)
  • 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 another minute.  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

Note: You can stretch this syrup further without diluting the flavor too much by adding 3/4 cup water with the blackberries (then add a little extra sugar/honey/sweetener when you add the strained juice back to the pot). Ā At the end add an extra teaspoon of pectin at the end (or more if you prefer it thicker).

Nutrition

Calories: 72kcal | Carbohydrates: 18g | Sodium: 1mg | Potassium: 54mg | Fiber: 1g | Sugar: 16g | Vitamin A: 75IU | Vitamin C: 7.3mg | Calcium: 10mg | Iron: 0.2mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

blackberry berry syrup recipe homemade sauce pancake waffle ice cream cake crepes canning preserving

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64 Comments →

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64 Responses

  1. Maryse Folmsbee says

    August 29, 2022 at 4:07 am

    I don’t know where I went wrong, my syrup came out like jelly. I doubled the recipe and used the same ingredients but doubled. I also canned the syrup. It’s still good but I really wanted syrup.

    Reply
    • Kimberly Killebrew says

      August 29, 2022 at 12:26 pm

      Hi Maryse, that happens when it cooks too long but no worries, it’s a simple fix. You can leave what you canned and when you’re ready to use it just add a little water to thin it to the desired consistency.

      Reply
  2. TLR says

    August 26, 2022 at 3:06 pm

    Please advise, I made what was supposed to be syrup (following a different recipe) but it jelled. I didn’t use pectin, just fresh berries and natural sugar. I will follow this recipe for next batch, but I am wondering if my first batch can be saved as I’m using home grown berries and don’t want to buy frozen to have enough for gifts. Thank you for the recipe, and thank you in advance for any guidance you can give.

    Reply
    • Kimberly Killebrew says

      August 26, 2022 at 6:31 pm

      Hi TLR, it sounds like it cooked for too long. You can thin it out by adding a little water. If need be you can reheat it to add the water.

      Reply
  3. ron day says

    July 7, 2022 at 4:09 am

    Your recipe makes jelly, every time, and I never add pectin. not sure how to adjust the recipe to fix.

    Reply
  4. Dale Quadros says

    August 22, 2021 at 10:32 am

    This recipe is amazing! I give this away as gifts. Great for ice cream or for making martinis.
    Thanks for sharing

    Ps I always use the honey. Mmmm

    Reply
    • Kimberly @ The Daring Gourmet says

      August 22, 2021 at 10:46 am

      Thanks so much, Dale!

      Reply
  5. Tina says

    August 8, 2021 at 4:59 pm

    Excellent recipe! Turned out perfect!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 9, 2021 at 6:09 am

      I’m so glad you enjoyed it, Tina, thank you!

      Reply
  6. Ruth says

    July 8, 2021 at 6:39 am

    Mine jelled! Ah well. Now I have two pints of blackberry jelly instead of two pints of blackberry syrup. Whatever will I do?

    Reply
  7. Donna says

    June 12, 2021 at 1:34 pm

    When I made the low sugar jam and syrup, and bottled it, it molded rather quickly. I wonder if freezing would take care of that problem?

    Reply
  8. Roberta Clemmons says

    June 5, 2021 at 3:51 pm

    Thanks so much. I am just starting to get into teas to replace coffee. I was looking for an alternative to replace adding sugar to my tea and stumbled upon your recipe/website. Again, thank you. Blessings

    Reply
  9. Denise Pingsterhaus says

    February 28, 2021 at 5:14 am

    Do you have do a water bath again after cooking? Can I just seal lids on while still hot and let cool then freeze. I make all varieties of jelly and I’ve never had a problem.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 28, 2021 at 8:36 am

      Hi Denise, that’s the official FDA recommendation here in the U.S., though being from Europe I am well aware that most other developed countries skip that step. Proceed with whichever way you choose.

      Reply
  10. Kristin Davis says

    September 28, 2020 at 3:35 pm

    Can the jars of syrup be put in the hot water bath canner the next day?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 28, 2020 at 5:36 pm

      Hi Kristin, the official guidelines for canning will tell you to re-sterilize the jars and reheat the syrup so that it’s hot when you put it in the jars, then proceed with the hot water bath.

      Reply
  11. Barbara Carstairs says

    September 23, 2020 at 9:11 am

    Made my delicious syrup….. can I freeze it?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 23, 2020 at 10:19 am

      Awesome, Barbara! Yes, you can freeze it.

      Reply
  12. Barbara Gage says

    September 9, 2020 at 8:59 am

    We live in Idaho and have the wild bushes out by the barn. We cut the limbs and pick the berries every year. This recipe is so simple and the flavor bursts! Great recipe. I am going to try it with strawberries! This is a keeper.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 10, 2020 at 9:16 am

      Thanks so much, Barbara, I’m glad you enjoyed it!

      Reply
  13. Mary Beth Oravec says

    August 2, 2020 at 9:09 am

    I have a 2007 quart bottle of blackberry juice. It looks the same as it always did, I just forgot that we had it. We received it from a relative in Finland when we were there in 2008. If I am boiling it into a syrup, can I assume it is safe?
    I assume so but asking all the same. Thanks in advance.

    Reply
  14. Michelle says

    July 29, 2020 at 11:00 am

    Wondering if you could use slightly fermented blackberries that were strained and juice smells a bit vinegary?

    Reply
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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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