Blackberry Syrup

Prep Time:
5 mins

Cook Time:
10 mins

Total Time:
15 mins

Servings:
18

Yield:
4 (12-ounce) jars

Ingredients

Directions

Gather all ingredients.

Mix blackberry juice and sugar together in a large saucepan; bring to a boil. Boil rapidly for 2 minutes.

Skim off any foam from top of the mixture.

Carefully ladle or pour into sterile jars or bottles. Store syrup in the refrigerator for up to 2 weeks.

Cook’s Note

This makes a thin syrup. If you want it slightly thicker, you can add a very small amount of powdered pectin (less than ¼ of a 1.75 ounce package) to the cold syrup and sugar mixture.

To preserve syrup for a longer time, pour into sterilized canning jars to within 1/4 inch of lid, seal, and process in boiling water canner for 10 minutes.

Nutrition Facts (per serving)