Blackberry Syrup. So good! Whether you drizzle it on pancakes, ice cream, turn it into a yummy smoothie, this syrup is the definition of summer. Oh... did I mention you can make most of this in the crock pot? Just the final step or two is done in a saucepan, but you can set this and walk away! Perfect to finish up after work one evening!
I take the time to can it when I have enough to do more than a small batch, but if I only have a small batch of berries I cut the recipe down in half or even in a third depending on the amount of berries, and just keep
I promise you will love this syrup!
Makes: 5-6 pints.
4 quarts (12 cups) blackberries
8 cups sugar (one 4 lb. bag)
2 Tablespoons lemon juice
Place berries in crock pot.
Cook on low for 2 1/2 hours, mixing every 30 minutes.
At end of cooking time, blend in a blender or use a stick blender (I used a stick blender)
You will seeds floating in the syrup.
Using a fine mesh strainer and a wooden spoon over a large pot, strain berries a few cups at a time, releasing the juice into the pot.
You may need to scrape the strainer with a spoon to dislodge seeds and pulp so liquid can go through.
Add lemon juice. Mix and bring syrup to a boil on stove and then turn off.
Ladle into clean jars.
Refrigerate or freeze.
Pour syrup into clean pint jars, leaving 1 inch of head space. wipe rims of jars. Seal with canning lids and rings, water bath can for 15 minutes.
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