5 from 5 votes
blackberry syrup
Blackberry Syrup {Canning Blackberry Syrup}
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins

Homemade Blackberry Syrup is an easy first project for canning. This healthy(ish) recipe is perfect for pancakes, ice cream, or drinks.

Course: Side Dish
Cuisine: American
Keyword: blackberry syrup
Servings: 45
Calories: 50 kcal
  • 12 cups fresh or frozen blackberries preferably organic
  • 2-3 cups sugar preferably organic
  1. Put a splash of water in a heavy-bottomed pot, and cook down the berries until very soft and steaming.
  2. When hot, use an immersion blender in the pot to blend the berries. If you don't have an immersion blender, carefully transfer in batches to a regular blender. Leave the center component of the lid off to allow the steam to escape.
  3. Ladle hot berry "sauce" into a metal sieve placed over a bowl.
  4. Use a spatula to work the sauce around until all that is left in the sieve is the seeds. Return the now seedless sauce to the cooking pot.
  5. Mix sugar into the sauce, cook on low until the syrup has thickened a bit.  More sugar will equal a thicker, sweeter syrup, but we prefer it with minimal sugar.
  6. If you're not canning the syrup, simply transfer it to small containers. Refrigerate and use within a month, or freeze for six months.
If canning:
  1. Fill your waterbath canner about one-fourth full and place it on a burner set to high. Place your sanitized canning lids in a small pot of boiling water.
  2. Clean your jars with hot soapy water. You can put them in pan with some water in your oven on the lowest setting. For blackberry syrup, I simply fill the jars with super hot water and let them sit on the counter.
  3. When the water in the canner is almost boiling, place the funnel on your jar, and ladle hot syrup in, leaving 1/2 inch of headspace. Headspace is the amount of space between the top of the food and the top of the jar.
  4. Using a hot, wet rag, wipe the rims of the jars to remove any syrup residue.
  5. Using a lid lifter, place a lid on the jar. Screw on a ring to fingertip tight.
  6. Using canning tongs, place jars in the boiling water. Put the lid on the canner, and once the water is back to a rolling boil, process for 10 minutes.
  7. When the 10 minutes is up, remove the canner from the heat, and allow it to sit for 5 minutes. Using the canning tongs, remove the jars and place them on a thick towel in a place where they won't be disturbed for 12 hours.
  8. After 12 hours, check the seal on the jars by pressing down in the center of the lid. If there is any give, either refrigerate and use those jars in the next month or reprocess.
  9. Store in a cool dark place for 12-18 months.
Recipe Notes

Recipes makes 4-6 jelly jars depending on how much sugar you add and how much you choose to cook it down.

Nutrition Facts
Blackberry Syrup {Canning Blackberry Syrup}
Amount Per Serving
Calories 50
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 62mg2%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 10g11%
Protein 0g0%
Vitamin A 80IU2%
Vitamin C 8.1mg10%
Calcium 11mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.