Directions: |
Directions:INSTRUCTIONS
Combine 1/4 cup water and berries in a heavy-bottomed pot. Cook down over medium heat until the berries are very soft and steaming.
When hot, use an immersion blender in the pot to blend the berries. See note 1 below if you don't have an immersion blender.
Ladle hot berry sauce into a metal sieve placed over a bowl. 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.
Mix sugar and (optional) lemon juice into the sauce, cook on medium-high, stirring often until the syrup has reduced by 1/3 (about 5-10 minutes).
If you're not canning the syrup, allow it to cool and then transfer it to small containers. Refrigerate and use within 2 weeks, or freeze for six months.
HOW TO CAN BLACKBERRY SYRUP
Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 1 inch once the water is boiling.
Set the canner on the stove.
Pro tip: you must have at least 1 inch of water over the tops of the jars for safe canning.
Process half-pints and pints based on the elevation guide below:
*0-1,000 ft – Half-Pints & Pints =10 min
*1,001-6,000 ft – Half-Pints & Pints =15 min
*6,000 ft+ – Half-Pints & Pints =20 min
Once the syrup has processed for the appropriate amount of time, remove the canner from the burner, and carefully remove the lid of the canner (Pro tip: use oven mitts to take the lid off because the steam is super hot).
After the jars sit for 5 minutes in the canner, use canning tongs to carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours.
Store in a cool dark place for 12-18 months.
NOTES
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.
Store in the fridge for up to two weeks, or freeze for 3-6 months.
If you choose to can it, you can store it in a cool dark place for 12-18 months.
Recipes makes five 8oz jam jars. You can double the recipe if you have enough berries.
You can leave the seeds in if you’d like. |
This recipe for Blackberry Syrup is from