Homemade Blackberry Syrup
- ¼ cup fresh lemon Juice (about 2 medium sized lemons)
- 6-7 cups of fresh blackberries, rinsed and drained, pureed and seeded. Amount of puree should equal 3 cups.
- 1 box (1.75 ounce) powdered pectin
- 2½ cups sugar
- Pour blackberry puree and lemon juice into a large nonreactive pan.
- Add pectin and mix thoroughly.
- Place the pan over medium high heat and bring to a full boil, stirring constantly.
- Add sugar, mix thoroughly and simmer until syrup is slightly thickened (about 5 minutes).
- Remove from heat, fill sterilized 8 oz canning jars leaving ½ inch headspace.
- Wipe rim of canning jar and apply lid and band.
- Process in hot water bath for 10 - 15 minutes depending on elevation.
Recipe by Pure Grace Farms at https://puregracefarms.com/2014/07/canning-homemade-blackberry-syrup/
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