Crock Pot Blackberry Syrup

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!
Blackberry syrup using fresh blackberries

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!

Blackberry Syrup
Makes: 5-6 pints.

4 quarts (12 cups) blackberries
8 cups sugar (one 4 lb. bag)
2 Tablespoons lemon juice

Rinse blackberries
Place berries in crock pot.
Add sugar and toss. (It will look clumpy)
Do NOT add any water! (even if you are tempted!)
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.
Rinse strainer between strains if needed to make it easier.
Add lemon juice. Mix and bring syrup to a boil on stove and then turn off.
Ladle into clean jars.
Refrigerate or freeze.

To Can:
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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