The peak of summer brings a juicy, delicious and abundant harvest of blackberries. Blackberries can be preserved in so many ways. They are easy to freeze, freeze dry, or can be made into jams, jellies, compotes, preserves, and so much more.
Canning blackberry syrup is another option. Syrups are so delicious on pancakes, waffles, and crepes. Syrups can also be used on ice cream, to flavor home made yogurt and popsicles. Add a splash of syrup and a few fresh berries into a lemonade for blackberry lemonade. You will definitely want a few jars of black berry syrup in your pantry!
Ingredients:
3 lbs fresh blackberries around 10-12 cups
2 cups water
2 3/4 cups sugar
1/4 cup light corn syrup
2 Tbsp bottled lemon juice
1. Place blackberries and water in a stainless steel pot. Bring to a simmer do not boil. Cook uncovered for 20 minutes stirring occasionally.
2. Remove from heat. Pour berry mixture through a dampened jelly bag or a mesh strainer lined with cheese cloth. Do not press berries. Allow to drain 2 hours.
3. Combine 4 1/2 cups of blackberry juice, sugar, and corn syrup in a large pot. Bring mixtures to a full rolling boiling. Boil 1 minute.
4. Ladle hot syrup into a hot jar leaving 1/2 inch headspace. Wipe the rim of the jar. Place a hot lid on the jar and apply a ring to fingertip tight.
5 Process jars for 10 minutes adjust for altitude. Add the following time based on your altitude. Here in New Harmony, Utah we add 10 minutes to water bath canning times.
1001-3000 5 minutes
3001-6000 10 minutes
6001-8000 15 minutes
8001-10,000 20 minutes
6. After processing, turn off heat, remove the lid and let jars set for 10 minutes.
7. Remove jars and allow to cool undisturbed. Remove rings before storing and label.
(recipe from "The All New Ball Book of Canning and Preserving")
Here are some links to other posts if you love blackberries!
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