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Blackberry Syrup

Photo: Alex Farnum; Styling: Randy Mon
Total time 1 hr, 15 mins
Yield Makes 6 half-pt. jars
Drizzle the syrup over pancakes, yogurt, or ice cream.


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

Nutrition 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

How to Make It

  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.

  6. *Go to