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Home Ā» Disclosure Ā» Homemade Blackberry Syrup

Homemade Blackberry Syrup

August 28, 2017 by Kimberly Killebrew Ā· 59 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 6 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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59 Comments →

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59 Responses

  1. Gail says

    July 17, 2020 at 12:11 pm

    I make several different kinds of juice blueberry, strawberry, and apple cinnamon. This is the first time I am making blackberry. My canning book actually has a boozy version of this. I am using yours to get an idea of the recipe differences. Also, I use the different syrups in alcoholic beverages a strawberry mojito is wonderful.

    Reply
  2. Todd says

    December 26, 2019 at 9:30 am

    When you boil the blackberries in the beginning do you add water or is it all blackberries? New to Washington and to blackberries

    Reply
    • Kimberly @ The Daring Gourmet says

      December 26, 2019 at 9:54 am

      Hi Todd, you simmer them without any water, they produce enough liquid by themselves. Adding a little water is optional if you want to stretch the amount of syrup.

      Reply
  3. Verna Dessert says

    October 8, 2019 at 8:36 pm

    Can I use the same amounts of juice and sugar with blueberry juice? I can’t find a recipe for blueberry syrup that gives an amount of prepared juice and I have a gallon of juice ready to go.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 9, 2019 at 3:10 pm

      Hi Verna, yes you can.

      Reply
  4. Shanna says

    July 27, 2019 at 10:14 am

    Love Blackberries! We u-pick at an organic farm w/tons of blackberries like 50 long rows of them. The cardboard basket they gave us was 6in by 18in. We filled the basket in no time. Go up to the counter to be weighed. 26.00, please. I didn’t pay any attention to the price beforehand. Which I should have. We paid and went on our way. They are delicious. But the price was ridiculous. I’m going to try your recipe for pancakes and waffles. Thanks

    Reply
    • Anonymous says

      July 6, 2020 at 1:06 pm

      They are very easy to grow and multiple. If you have some space you should plant some.

      Reply
  5. Debra Fischer McReynolds says

    September 5, 2018 at 8:52 pm

    Being a Washington State native, I make blackberry syrup and put it in small freezer jars or can it. My adult kids who live out of state each get jars over the winter, and they will call and giggle over how much it cured their homesickness! Try this on ham as a glaze, over chicken or turkey, and even salmon. Add it to a little apple cider vinegar and it makes a great salad dressing.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 5, 2018 at 10:13 pm

      Excellent tips, Debra, thanks for sharing!

      Reply
  6. Jodi says

    August 30, 2018 at 5:47 pm

    Made this syrup. It is so delicious. I canned several jars and used the left over bit on vanilla ice cream. Thought I’d died and gone to heaven. It’s a keeper. Already added to my recipe book. Thanks.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 30, 2018 at 10:05 pm

      Fantastic, Jodi, I’m so happy to hear that, thanks for the feedback!

      Reply
  7. Loree St Claire says

    August 26, 2018 at 6:21 pm

    Can I run my fresh BlackBerries through my juicer and then make the syrup from that?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 26, 2018 at 7:52 pm

      Hi Loree, if you have a masticating juicer (e.g. Omega), yes you can. A centrifugal juicer (e.g. Breville) will not properly juice the berries.

      Reply
  8. Cindy Donahey says

    August 23, 2018 at 2:26 pm

    You can make a base of watermelon preserves, the pink only or both the pink and white. If you take too much white, the outside cannot be made into planters. Add sweetener and citrus juice for a sweet base, that children like. Amerindian is to use maple sugar with chopped fresh green peppers on top. They still make this preserve in one of the Russian republics. Add elderberries, blackberries etc on top both fresh, frozen or already made jam. Cranberries work also
    People liked the mix of pink and purple.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 23, 2018 at 2:32 pm

      That sounds fascinating, Cindy, thanks for sharing!

      Reply
  9. editha kelley says

    August 22, 2018 at 10:58 pm

    Hello,
    a nice way to use the blackberry juice before adding pectin is making a wonderful jelly.
    1-liter juice and 1 package ( 500 g ) jelling sugar(Gelierzucker 1:2 ), blend together in a large pot and bring to a rolling boil and let cook for 3 – 4 Minutes. Fill the hot jelly into clean glasses and put the lids on immediately.
    A sweet treat for many occasions.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 23, 2018 at 12:17 am

      That sounds terrific, Editha, thanks for sharing!

      Reply
  10. Justin Jensen says

    August 18, 2018 at 10:53 pm

    Doing it now just got 5 gallon bucket of berries. Live in Washington state N.W. ill let ya know how it turns out. Cant wait

    Reply
    • Kimberly @ The Daring Gourmet says

      August 19, 2018 at 9:20 am

      Fantastic, Justin, happy syrup-making! :)

      Reply
  11. Janeen says

    August 16, 2018 at 10:59 am

    Love your container you have it in, where did you get that glass jug?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 16, 2018 at 12:16 pm

      Thanks, Janeen, I found it at Home Goods :)

      Reply
  12. Starla says

    August 4, 2018 at 12:23 pm

    Love this recipe! Where can I find the cool syrup jug? And can’t you can in it?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 4, 2018 at 8:21 pm

      Thanks, Starla! The jug was a fun find at a store called Home Goods. You need proper canning lids that seal for canning, but wouldn’t that be cool to be able to can it in bottles like this??

      Reply
  13. TammyT says

    July 9, 2018 at 8:36 am

    This looks delicious! Would it be possible to send the berries through a food mill and keep the juice instead of cooking and straining?

    Reply
    • Anonymous says

      September 12, 2018 at 3:58 pm

      I use a juicer, I just keep running the pulp three, until I don’t get any more juice.

      Reply
  14. Adina says

    August 31, 2017 at 11:39 pm

    Oh, how great to be able to pick so many blackberries, we have some but really just to enjoy a handful fresh from the bush from time to time. We were in France in summer though and I have never seen so many blackberry bushes growing everywhere in my whole life. Unfortunately in July they were all still green… I would love to make this syrup if I manage to find so many blackberries somewhere.

    Reply
  15. Jessica | The Novice Chef says

    August 30, 2017 at 6:24 pm

    This is a perfect recipe to use uptake rest of my blackberries!

    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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