Bursting with the incredible flavor of concentrated blackberries, this homemade blackberry syrup recipe is easy to make and tastes absolutely phenomenal! NOTHING beats homemade!
This year saw the best crop of blackberries we’ve seen yet with the largest, juiciest, sweetest blackberries I’ve ever tasted. Â 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. Â 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. Â Up until this summer our record was 19 gallons but this year we’ve got it beat: Â 22 gallons and still more to come! Â 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?
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. Â 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!
Blackberry Syrup Recipe
Let’s get started!
Place blackberries in medium-sized pot with lemon juice and bring to a boil. Â Lower the temperature and simmer for 15-20 minutes until the blackberries.
Note: Â 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. Â 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. Â It’s nice because you can suspend the fruit from above and let it drain by itself down into the bowl below. Â You can find it here on Amazon.
You should have about 3 full cups of pure blackberry juice. Â 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). Â Bring to a boil and boil for 3 minutes. Â Stir int the pectin and boil for another minute. Â 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. Â It’s super simple to do and will allow you to enjoy this delicious blackberry syrup all year long. Â 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. Â Place the jars in a boiling water bath and process pint jars for 10 minutes and quart jars for 15 minutes. Â Carefully remove the jars and let them sit undisturbed for 24 hours. Â 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.
Enjoy!
Be sure to also try our recipe for homemade Blackberry Jam!
Homemade Blackberry Syrup
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
Nutrition
Originally published on The Daring Gourmet August 28, 2017
Terry Sullivan says
You forgot to mention altitude adjustments for the canning of this syrup!
At least let us know what altitude you are at, so we can make our time adjustments according to our altitude.
Kimberly @ The Daring Gourmet says
Hi Terry, all canning recipes are typically based on an altitude of less than 1000 feet (305 meters) above sea level.
Maryse Folmsbee says
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.
Kimberly Killebrew says
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.
TLR says
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.
Kimberly Killebrew says
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.
ron day says
Your recipe makes jelly, every time, and I never add pectin. not sure how to adjust the recipe to fix.
Dale Quadros says
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
Kimberly @ The Daring Gourmet says
Thanks so much, Dale!
Tina says
Excellent recipe! Turned out perfect!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Tina, thank you!
Ruth says
Mine jelled! Ah well. Now I have two pints of blackberry jelly instead of two pints of blackberry syrup. Whatever will I do?
Donna says
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?
Roberta Clemmons says
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
Denise Pingsterhaus says
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.
Kimberly @ The Daring Gourmet says
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.
Kristin Davis says
Can the jars of syrup be put in the hot water bath canner the next day?
Kimberly @ The Daring Gourmet says
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.
Barbara Carstairs says
Made my delicious syrup….. can I freeze it?
Kimberly @ The Daring Gourmet says
Awesome, Barbara! Yes, you can freeze it.
Barbara Gage says
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.
Kimberly @ The Daring Gourmet says
Thanks so much, Barbara, I’m glad you enjoyed it!
Mary Beth Oravec says
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.
Michelle says
Wondering if you could use slightly fermented blackberries that were strained and juice smells a bit vinegary?