Blackberry Syrup

Homemade Blackberry Syrup has been a huge hit with friends and neighbors! Learn how to make it and how to can it.

4 cups blackberry juice (~ 9 cups fresh or frozen blackberries)
⅔ cup fruit juice or water
2 Tbsp lemon juice, fresh or bottled
2 Tbsp classic pectin
½-1 cup sugar

Prepare waterbath canner. Wash jars ad lids thoroughly in hot, soapy water and rinse well. Add jars to canner and cover with water 1 inch above the jars. Boil jars for 10 minutes. Let jars sit in hot water until ready to use.
Pour boiling water over lids and let sit in hot water until ready for use.

Combine the fruit, juice or water and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil (one that can't be stirred down.), stirring constantly.

Add sugar, if using. Return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

Ladle hot syrup into hot jars. Cool to room temperature, if not canning. Then refrigerate immediately.

If preserving, ladle hot jam into the hot jars, leaving ¼" headspace. Wipe rims clean with paper towel. Center lids on jars. Apply bands and adjust to fingertip tight.

Place filled jars in canner ensuring jars are covered by over 1" water. Bring to a gentle, steady boil.

Process jars for 10 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes.

Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.

Makes 32 Tbsp.

Cook's Notes:

• Syrup can be water bath canned.
• Store in cool place.
• Jars are shelf stable for at least 1 year.

Serve with;

• Pancakes
• Waffles
• French toast
• Ice cream