Are you ready to capture the vibrant taste of summer and enjoy it all year round? This easy canned blackberry syrup recipe is your ticket to delicious homemade goodness. Perfect for pancakes, waffles, ice cream, or even mixed into cocktails, this syrup is a versatile and delightful addition to your pantry. Forget store-bought syrups loaded with artificial ingredients – this recipe uses simple, wholesome ingredients to create a truly special treat. Let's dive in!
Ingredients:
- 4 cups fresh blackberries (about 2 pints)
- 2 cups granulated sugar
- 1 cup water
- 1/4 cup lemon juice (freshly squeezed is best!)
Equipment:
- Large saucepan
- Fine-mesh sieve or cheesecloth
- Sterilized jars and lids (pint-sized jars recommended)
- Jar lifter (optional, but helpful)
- Large pot for water bath canning (if canning for long-term storage)
Instructions:
Step 1: Preparing the Blackberries
Gently wash the blackberries and remove any stems or leaves. You don't need to be meticulous; a quick rinse is sufficient.
Step 2: Simmering the Blackberry Mixture
In a large saucepan, combine the blackberries, sugar, water, and lemon juice. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
Step 3: Mashing and Straining
Once the blackberries have softened and released their juices (about 10-15 minutes), use a potato masher to gently crush them. This helps extract maximum flavor and color. Continue to simmer for another 5-10 minutes, stirring frequently.
Remove the saucepan from the heat and carefully pour the blackberry mixture through a fine-mesh sieve or cheesecloth lined strainer placed over a large bowl. This removes the seeds and pulp, leaving you with a smooth, luscious syrup.
Step 4: Canning (Optional, but Recommended for Long-Term Storage)
If you plan to can your blackberry syrup for long-term storage, follow these steps:
- Prepare your jars: Sterilize your jars and lids in boiling water for at least 10 minutes.
- Fill the jars: Carefully ladle the hot blackberry syrup into the sterilized jars, leaving about 1/4 inch headspace at the top.
- Remove air bubbles: Run a clean knife or spatula around the inside of the jar to release any trapped air bubbles.
- Wipe the rims: Wipe the rims of the jars clean with a damp cloth.
- Seal the jars: Place the lids and rings on the jars, tightening them fingertip tight.
- Process in a water bath: Place the jars in a large pot, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil and process for 10 minutes (adjust processing time based on your altitude – consult a reputable canning guide for precise instructions).
- Cool and check seals: Carefully remove the jars from the water bath and let them cool completely. You should hear a "pop" sound as the jars seal.
Step 5: Storing the Syrup
If not canning, store the cooled syrup in an airtight container in the refrigerator for up to 2 weeks. Canned syrup, if properly sealed, can be stored in a cool, dark pantry for up to a year.
Tips and Variations:
- For a thicker syrup, simmer the mixture for a longer time, reducing the liquid.
- Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- Substitute raspberries or other berries for some or all of the blackberries.
- Use this syrup as a glaze for cakes or as a marinade for chicken or pork.
Nutritional Information (per 1/4 cup serving, approximate):
- Calories: Approximately 100
- Sugar: Approximately 25g
This homemade blackberry syrup is a delightful way to enjoy the flavors of summer. Its simple ingredients and straightforward process make it an ideal recipe for both beginners and experienced cooks. Enjoy!