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!
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).