🖤🫙 Blackberry Syrup (Homemade Canning Recipe) ☀️✨

Wash fresh berries thoroughly (or use frozen directly). In a large heavy-bottomed pot, combine blackberries and 1 cup water. Muddle berries lightly with a potato masher. Bring to a simmer over medium heat and cook for 10–12 minutes until berries soften and release their juice.

Pour cooked berry mixture through a fine-mesh sieve lined with cheesecloth suspended over a bowl. Let juice strain naturally for 10–15 minutes. Avoid squeezing the pulp forcefully if you want a crystal-clear syrup, or press gently if you prefer a thicker, fruitier yield.

Fill your water-bath canner halfway with water and place over medium heat. Sanitize jars by submerging them in hot water until ready to fill. Wash lids and bands in warm soapy water.

Measure extracted juice (you should have roughly 3 cups). Return juice to the pot along with 3 cups sugar and 2 tbsp bottled lemon juice. Stir continuously over medium-high heat until sugar completely dissolves. Bring to a rolling boil, then reduce heat to medium-low and simmer gently for 5 minutes to reach syrup consistency.

Ladle hot syrup into warmed half-pint jars using a canning funnel, leaving 1/4 inch of headspace at the top. Wipe jar rims with a damp, clean paper towel to remove sticky residue. Center a lid on each jar and screw the band down until fingertip-tight.

Using a jar lifter, lower jars into boiling water in the canner. Ensure water level is at least 1–2 inches above jar tops. Cover with lid and process in boiling water for 10 minutes (add time for higher altitudes as noted below).

Turn off heat, remove canner lid, and let jars sit in water for 5 minutes. Carefully remove jars with a jar lifter and place them on a towel-lined countertop. Allow to cool undisturbed for 12 to 24 hours. Press down on the center of each lid—if it doesn’t pop up, the seal is airtight!