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Photo: Alex Farnum; Styling: Randy Mon Photo by: Photo: Alex Farnum; Styling: Randy Mon

Blackberry Syrup

Drizzle the syrup over pancakes, yogurt, or ice cream.

Sunset AUGUST 2012

  • Yield: Makes 6 half-pt. jars
  • Total: 1 Hour, 15 Minutes


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


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.

*Go to sunset.com/canning

Nutritional Information

Amount per serving
  • Calories: 442
  • Calories from fat: 1%
  • Protein: 0.8g
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Carbohydrate: 26g
  • Fiber: 0.3g
  • Sodium: 1.1mg
  • Cholesterol: 0.0mg

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Blackberry Syrup Recipe