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5 from 3 votes

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 34 ounces (about 4 1/4 cups)
Calories: 72kcal


  • 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


  • 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.


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 add an extra teaspoon of pectin at the end (or more if you prefer it thicker).
Calories: 72kcal | Carbohydrates: 18g | Sodium: 1mg | Potassium: 54mg | Fiber: 1g | Sugar: 16g | Vitamin A: 75IU | Vitamin C: 7.3mg | Calcium: 10mg | Iron: 0.2mg