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Bottle of blackberry syrup in background. Front is a white plate with bite size pancakes and a dish of the syrup

Homemade Blackberry Syrup

This homemade blackberry syrup is such a great way to use up fresh blackberries. It is good on so much more than just breakfast items.

Course Condiment
Cuisine American
Keyword blackberry, blackberries, syrup, garden fresh
Prep Time 2 minutes
Cook Time 23 minutes
Total Time 25 minutes
Servings 1 3/4 Cups

Ingredients

  • 8 oz Washed Blackberries fresh works best but can use frozen
  • 1 1/2 Cups Water
  • 1/2 Tbsp Lemon Juice
  • 3/4 Cup Sugar

Instructions

  1. Start by adding the berries (fresh or frozen, if frozen you will need to add a few extra minutes to cook times) to a medium pot with the water and bring to a boil.

  2. As they are boiling use the back of a slotted spoon or potato masher to crush the blackberries in the water. Boil the mix for about 15 minutes crushing and mixing the berries every few minutes.

  3. Pour berries over strainer collecting the liquid in a bowl. Using the spoon or masher gently press the berries on the strainer to get as much liquid out of them as you can.

  4. Rinse out pot.

  5. Now add the berry pulp to your compost bin.

  6. Pour the liquid back into the pot.

  7. Add the lemon juice and sugar. Bring to a boil then reduce heat at let it simmer/light boil for 5 to 8 minutes string every few minutes. If you want your syrup a little thicker you can simmer longer just be careful not to burn it.

  8. Remove from heat and allow to come to room temperature then pour into container and store in the fridge for up to two weeks.