Blackberry Syrup Recipe for Canning

Make this delicious, honey-sweetened blackberry syrup recipe and preserve it in a water bath canner. You can pour this blackberry syrup directly over pancakes, waffles or baked oatmeal.

I've always loved blackberries. Born and raised on the west coast, our fences lines were always overrun with thorny blackberry vines. As children, we freely feasted on the fruits in late summer.

The biggest and ripest blackberries always grew on top of the thorny piles. To get at them, we would lay 2x4 boards on top of the vines, and precariously "walk the plank" in pursuit of the luscious clusters.

Most of the time, we managed to avoid tumbling into the brutal, hooked thorns.

Though I do have one vivid memory I wish I could forget! But toppling into a sinking bed of claw-like thorns is something you don't forget. Ever!

We ate blackberries by the bucketful, had berry fights, painted our faces with the juice and hauled gallons to the kitchen for homemade jam, blackberry cobbler and pie.

Ah, those were the days. Summer and blackberries couldn't be separated!

Today, I no longer live in a coastal climate. But I'm very happy I can grow a thornless, cultivated blackberry on our little farmstead. If I really want to load up on blackberries, we have a local, backyard u-pick where I can get gallons in one day.

The fruit is great for making pure blackberry juice (delicious in smoothies), blackberry jelly and of course, homemade blackberry syrup for morning pancakes, waffles or baked oatmeal.

Why you'll like my recipe

1. Honey: this recipe uses honey for a natural sweetener, instead of granulated sugar.
2. Low Sugar: if you want to lower sugar intake in your home, this recipe is low-sugar compared to most.
3. No Dextrose: the pectin I use doesn't contain dextrose (a GMO corn or wheat derived sugar), but uses citrus pith and calcium for a set instead.
4. Full control over ingredients: with the unique pectin I use (Pomona's Pectin), you decide exactly what type of sweetener you want to use, how much, or you can even skip sweetener altogether!

Ingredient List

Blackberries-you can use fresh or frozen blackberries in this recipe. Alternatively, if you have access to blackberry juice, you can also use that (instead of berries) to make syrup.

Honey-a wonderful, natural sweetener that most folks have access to, and it really brings out the flavor of blackberries.

Pectin-if you want to make healthy, low sugar jams, jellies and syrups, use Pomona's Pectin. It's the only pectin I use in my kitchen, and it's great for canning and freezer preserving too!

Amount of Blackberries for 7 Pint (500 ml) Jars of Syrup

As a general rule, 3 cups blackberries make 1 cup of juice (8 oz or 240 ml).

For 7 pint jars, you'll need about 37 cups of fresh or frozen blackberries for making juice.

List of Tools

• Water bath canner (learn how to use a boiling water canner here)
• Jar lifter
• 7 pint jars (500 ml), with lids and bands
• Large pot
• Cotton straining cloth
• Large stainless steel bowl
• Measuring cups
• Measuring spoons
• Cooling rack

How to Make Blackberry Syrup

Here's a step-by-step guide on making blackberry syrup. If you already have blackberry juice on hand, you can skip steps 1 and 2!

Step 1: Find blackberries

For this recipe, try to use very ripe blackberries. If you grow your own, or source them at a local u-pick, the juicier the better!

You can also use blackberries from the fresh or frozen isle at your grocery store. But sun-ripened, freshly picked berries always have the best flavor.

Step 2:Make blackberry juice

There are several ways to make blackberry juice! I have a tutorial you an follow: How to Make Blackberry Juice. But here's a quick overview.

1. Measure berries into a stockpot.
2. Mash them with a spoon to help release some juice.
3. Cook berries on the stovetop, until they're a juicy mess.
4. Strain the berries through a cloth and save the juice for making syrup.

Helpful tip: you can make juice ahead of time, and refrigerate for 10-14 days in the fridge. Or you can freeze it for several months.

Step 3: Make your syrup

To make syrup, measure your juice and pour it into a large pot, then heat the blackberry juice to a rolling boil.

In a small bowl, measure out your honey. Use a teaspoon to measure and add Pomona's pectin to the bowl. With a fork, stir everything together until well combined.

Add calcium water to the boiling juice and stir well. This accomplished, also stir your honey and pectin mixture into the stockpot.

Helpful tip: you can taste your syrup at this point, and add extra honey if you want more sweetener.

After adding calcium, honey and pectin, bring the juice to a rolling boil. Stir constantly throughout this time.

Once the juice boils, it's ready to be ladled into jars and canned in a water bath canner.

Canning Blackberry Syrup

Here's a breakdown of the canning process!

1. Ladle hot, prepared blackberry syrup into glass jars.
2. Wipe the rim of each jar and seal with a tin lid and metal band.
3. Process pint or 500 ml jars in a boiling water bath canner according to your altitude.
   • 0-1,000 ft: 10 minutes
   • 1,001-6,000 ft: 15 minutes
   • 6,001 ft and beyond: 20 minutes
4. Lift jars and let them cool to room temperature before testing for a seal.
5. Sealed jars are shelf stable and can be stored in your pantry, but unsealed jars can be refrigerated for 14-21 days.

Questions Folks Ask

Can I use frozen berries to make syrup?

Yes. There are two ways to make juice for syrup from frozen berries.

1. Place frozen blackberries in a bowl and let them thaw on the counter. Mash them up, then strain solids through a cloth and collect juice that drips through.
2. Heat frozen berries on the stove until they turn into a soupy mess, then strain them through a cloth (as outlined in step 2) and collect the juice that drips out.

Use the juice from frozen berries to make your syrup (see step 3).

Can I use bottled blackberry juice for making syrup?

Yes, you can. But do check to see if the juice has already been sweetened. If it has, you don't need to add more sweetener.

Important note: even if your juice has been sweetened, your pectin still needs to be mixed with a few tablespoons of honey or sugar, so it doesn't turn into lumpy blobs when you stir pectin into the boiling juice!

Is it ok to freeze my blackberry syrup, instead of canning it?

Syrup made with Pomona's pectin should freeze well, because Pomona's pectin is a dual purpose pectin for freezing and canning. That said, I've never actually tried freezing this syrup. If you have, let me know how it went in the comments below!