Ingredients

The following ingredients have 4 Servings
  • 8 cups fresh or frozen blackberries
  • 2 1/2 cups cane sugar ((can substitute 1 cup honey))
  • Sugar-free: Use Swerve ((if canning you'll need to verify if alternative sweetener can be used))
  • 1 tablespoon bottled lemon juice ((bottled is recommended is you're canning the syrup))
  • 2 teaspoons Ball RealFruit Classic Pectin (or powdered pectin of choice (use more pectin if you prefer a thicker syrup))
  • See Note about stretching this syrup out further

Instruction

  • Place the blackberries in a medium-sized pot and bring them to a boil over medium-high heat.  Once boiling, reduce the heat and simmer for 15-20 minutes until very soft and mushy.  Remove from heat and mash with a potato masher to further break up the berries.  
  • Place the cooked blackberries in a fine-meshed sieve or colander or in a cheesecloth to strain the juice.  After the juice is done draining, use a spoon to scrape the puree around in the strainer to remove as much juice as possible, or squeeze the cheesecloth.  You should have about 3 cups of juice.
  • Rinse out the pot and pour the blackberry juice in it along with the sugar and lemon juice.  Bring it to a boil and boil for 3 minutes.  Stir in the pectin and boil for another minute.  Serve immediately or store in fridge for up to 2 weeks.
  • IF CANNING:  Pour the hot syrup into sterilized jars leaving 1/4 inch headspace, wipe the rims with a damp cloth and screw on the lids.  Process in a water bath, 10 minutes for pints and 15 minutes for quarts.  Carefully remove the cans and let the rest undisturbed for 24 hours.  Will keep in a cool, dark place for at least a year.