Blackberry Syrup Recipe with Honey

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Make this delicious blackberry syrup for pancakes, waffles, baked oatmeal or ice cream.

Prep Time30

Cook Time10

Canning Times15

Total Time50

Course: condiments, Jelly

Cuisine: American

Diet: Low Calorie

Servings: pint (500 ml) jars

Calories: 411kcal

Cost: 5

Harvest soft, ripe blackberries until you have about 35 ups or have filled approximately 2.5 gallon pails.
Dump berries in a large stockpot and mash with a spoon to release some juice into the bottom of your pot.
Simmer berries on the stove until they fall apart and turn into a juicy mess.
Let berries slightly cool.
Line a bowl with a cotton cloth (you can also line a large pot with a colander insert) and pour the hot berries into it.
Tie 4 corners of the cloth together, and let your homemade straining cloth drip juices, until it stops.
Juice can be jarred and stored for several days in the fridge, or you can freeze it until you are ready to make syrup.

When you are ready to make syrup, measure 12.5 cups of juice into a stockpot and set to boil on the stove.
Also set your canner to heat on the stove.
Measure out the honey, then measure and stir Pomona's pectin into your honey, until well combined.
When your juice boils, stir in Pomona's calcium water, then add your honey with pectin.
Stir honey into juice, and bring to a rolling boil yet again.
Ladle hot juice into canning jars, being sure to wipe rims before sealing with a lid and screw on band.
Process in the water bath canner for 10 min at 0-1,000 ft in elevation, or 15 minutes if you live at 1,001-6,000 ft.
Use a jar lifter to remove jars from the canner and set on a cooling rack, where they should sit undisturbed until room temperature.
Check the lids to see if they are sealed and firmly suctioned down. Sealed jars are shelf stable and can be stored in your pantry, but unsealed jars should be refrigerated and used in the next 10-14 days.

Always pick extra blackberries when making juice! Liquid content varies from year to year, and having extra is always a good thing.
If you are short on juice, you can add a tiny bit of water (about 1 cup water to 12.5 cups of juice). Don't dilute it too much, or you'll lose the berry flavor!
If you want sweeter blackberry syrup, you can increase the amount of honey in your recipe. Just be sure to decrease an equal amount of juice, so you don't have extra syrup in the end.