It is only a few weeks and the blackberries will be ripe so there is no better time than now to bring out the blackberry recipes.
Have you been wanting to try your hand at canning homemade fresh food?
Then now is a great time to give it a try.
Are you concerned with all the preservatives and additives that are added to store purchased food?
We all should be.
Don’t be intimated by canning.
There is no better way to learn than to just do it.
So follow along and you will soon be enjoying your homemade canned food.
Today I am sharing the How To on canning homemade Simple Blackberry Syrup.
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We have blackberries growing wild here at the Farmhouse but not enough to make the jams, cobblers, and syrups
We will continue to let the blackberries briars grow and soon we should have plenty
but in the meantime, I will purchase from our local farmers.
It’s best to use fresh berries but you can also use frozen berries if you can’t find fresh.
Here is what you will need.
6 – cups of fresh blackberries
5 – cups of white sugar
2 – tablespoons of cornstarch
1 – teaspoon – lemon juice
You first must mash your blackberries.
You will need an old fashion potato masher for this job.
It is easier to mash 2 cups at a time to really be able to get them mashed.
As you mash add the mashed berries to your large cooking pot
Once all mashed cook berries until the juices flow.
Remove from heat and run mixture through a strainer to remove the pulp
You will have to press down on the pulp with a large spoon to remove all the juice from the pulp.
I dipped the mixture from the pan in small batches to run through the strainer
Place drained pulp in a bowl and set aside
Now that you have the juice from only, bring to a boil
Once boiling add the sugar and cornstarch
Stir constantly and bring back to a full boil
Boil for approximately 1 minute. Check for thickness
If not thick enough continue to boil while stirring.
Test thickness of syrup
You can use the syrup in iced tea, over ice cream, drizzled over cheesecake, and use in a salad dressing.
- 6 cups fresh blackberries
- 5 cups white sugar
- 2 Tbls. - cornstarch
- 1 tsp. - lemon juice
- Mash berries, 2 cups at a time with potato masher
- Cook berries in medium pan, until juices are flowing
- Remove from heat and run mixture through strainer to remove pulp
- Cook berry juice in medium pan, until boiling, stirring occassionly
- Add sugar & cornstarch
- Stir constantly & bring back to full boil
- Boil for 1 minute stirring constantly
- Remove from heat & ladle into hot 1/2 pint jars
- Clear top of jars edges, add lid seals
- Put on rings and tighten
- Add to large canner pot with hot water.
- Water should cover jar tops by 1"
- Boil for 10 minutes
- Let cool in canner if you are only doing one batch
- Once cool, remove jars from canner and check that lids are sealed. (when you press on center of lids they should not make a pop sound).
- If one is not sealed you can reheat in canner to get it to seal.
- Do not leave canner unattended. Cook for the recommended time only. Jars will be hot. Handle with care.
Making your own food is very rewarding and satisfying.
It is one of the best ways to serve fresh wholesome food to your family.
Thanks for spending a little time with me today.