Blackberry Syrup

Blackberry SyrupRecipe
Photo: Alex Farnum; Styling: Randy Mon
Drizzle the syrup over pancakes, yogurt, or ice cream.
Makes 6 half-pt. jars


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3 pounds blackberries
2 1/2 cups sugar
1 tablespoon lemon zest
1/4 cup lemon juice


Total: 1 Hour, 15 Minutes

1. Read Sunset canning instructions*; prepare 6 half-pt. canning jars and lids.

2. Put berries, sugar, lemon zest and juice, and 3/4 cup water into a wide pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes.

3. Smash berries with a potato masher. Cook until juices have thickened, stirring occasionally, about 45 minutes more.

4. Strain syrup into a 2-qt. glass measuring cup. Press fruit with a ladle to push remaining juice into cup. Discard seeds and pulp.

5. Pour strained syrup into jars, leaving 1/2 in. of headspace. Following Sunset canning instructions, process 10 minutes.

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Created date

July 2012

Nutritional Information

Calories 442
Caloriesfromfat 1 %
Protein 0.8 g
Fat 0.3 g
Satfat 0.0 g
Carbohydrate 26 g
Fiber 0.3 g
Sodium 1.1 mg
Cholesterol 0.0 mg