Bursting with the incredible flavor of concentrated blackberries, this homemade blackberry syrup 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. 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. 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. Up until this summer our record was 19 gallons but this year we’ve got it beat: 22 gallons and still more to come! 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. 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!
Let’s get started!
Place blackberries in medium-sized pot with lemon juice and bring to a boil. Lower the temperature and simmer for 15-20 minutes until the blackberries.
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. 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. It’s nice because you can suspend the fruit from above and let it drain by itself down into the bowl below. You can find it here on Amazon.
You should have about 3 full cups of pure blackberry juice. 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). Bring to a boil and boil for 3 minutes. Stir int the pectin and boil for another minute. 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. It’s super simple to do and will allow you to enjoy this delicious blackberry syrup all year long. 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. Place the jars in a boiling water bath and process pint jars for 10 minutes and quart jars for 15 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours. 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 (or Berry of Choice)
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
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?
Gail says
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.
Todd says
When you boil the blackberries in the beginning do you add water or is it all blackberries? New to Washington and to blackberries
Kimberly @ The Daring Gourmet says
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.
Verna Dessert says
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.
Kimberly @ The Daring Gourmet says
Hi Verna, yes you can.
Shanna says
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
Anonymous says
They are very easy to grow and multiple. If you have some space you should plant some.
Debra Fischer McReynolds says
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.
Kimberly @ The Daring Gourmet says
Excellent tips, Debra, thanks for sharing!
Jodi says
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.
Kimberly @ The Daring Gourmet says
Fantastic, Jodi, I’m so happy to hear that, thanks for the feedback!
Loree St Claire says
Can I run my fresh BlackBerries through my juicer and then make the syrup from that?
Kimberly @ The Daring Gourmet says
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.
Cindy Donahey says
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.
Kimberly @ The Daring Gourmet says
That sounds fascinating, Cindy, thanks for sharing!
editha kelley says
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.
Kimberly @ The Daring Gourmet says
That sounds terrific, Editha, thanks for sharing!
Justin Jensen says
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
Kimberly @ The Daring Gourmet says
Fantastic, Justin, happy syrup-making! :)