Blackberry Syrup
Photo: Alex Farnum; Styling: Randy Mon
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
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