Photo: Alex Farnum; Styling: Randy Mon
YieldsMakes 6 half-pt. jarsTotal Time1 hr 15 mins
Drizzle the syrup over pancakes, yogurt, or ice cream.

How to Make It

Step 1
1

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

Step 2
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.

Step 3
3

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

Step 4
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.

Step 5
5

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

Step 6
6

*Go to sunset.com/canning

Ingredients

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

Directions

Step 1
1

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

Step 2
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.

Step 3
3

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

Step 4
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.

Step 5
5

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

Step 6
6

*Go to sunset.com/canning

Blackberry Syrup