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Blackberry Syrup
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Prep Time
2
hours
hrs
Cook Time
10
minutes
mins
Resting Time
1
day
d
Course
Dessert
Cuisine
American
Servings
6
half pints
Equipment
1
Water Bath Canner
6
half pint mason jars
1
Canning Tongs, Funnel, and De-Bubbler
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Ingredients
0.5x
1x
1.5x
2x
3x
4x
5x
8
cups
fresh blackberries
(about 2½ pounds per 1x)
6
cups
water
(divided)
1
Tbsp
lemon zest
3
cups
sugar
2
Tbsp
lemon juice
Instructions
Boil blackberries, 2 cups of water and lemon zest in a large saucepan for 5 minutes.
8 cups fresh blackberries,
1 Tbsp lemon zest,
6 cups water
Strain the berries and lemon zest through a fine mesh strainer, SAVE the juice.
While the berries are straining, prep the mason jars, lids, and water bath canner.
Dissolve sugar in the remaining 4 cups of water and boil to 230°F.
3 cups sugar,
6 cups water
Add the strained berry juice to the boiling sugar water. Boil for an additional 5 minutes.
Remove from heat and add lemon juice.
2 Tbsp lemon juice
Ladle the berry juice into the jars, leaving at least 1/4" of headspace. Clean the brim of the jar, and apply lids and bands fingertight.
Water bath can half pints and pints for 10 minutes.
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Keyword
Syrup
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