Preserve the Harvest Series: Blackberries and Canning Homemade Blackberry Syrup

Preserve the Harvest: Let's Talk Blackberries and Canning Homemade Blackberry Syrup


Preserve the Harvest Series presents a new fruit or vegetable every Tuesday with the goal of helping you get the most out of fresh fruits and vegetables harvested during peak season. Whether you grow your own fruits and vegetables, buy them at the Farmer’s Market or your local grocery store, it is good to remember the best time to preserve your bounty is when it is plentiful. Preserving the harvest stocks your pantry shelves and freezer with whole foods that you can feel good about, foods that taste great, and this approach saves you money.  A sane approach to sustainability! Next up…Blackberries & Canning Homemade Blackberry Syrup

Preserve the Harvest: Let's Talk Blackberries and Canning Homemade Blackberry Syrup


Blackberries are bramble fruits and grow on thorny canes or what some may call sticker bushes. Thornless blackberry bushes are available, but the thornless variety can still have small thorns that cause damage . It’s a good idea to wear gloves for protection when working with the canes. While blackberries are easy to grow, it is important to keep a good eye on the developing canes. If left to themselves they can quickly take over an area. Blackberries like lots of sun, soil with good drainage, and plenty of water, especially when fruiting.  Treat your plants well and they will give you many years of productive growing seasons.

See the following links for more information on planting, growing and pruning blackberries.

Planting: Planting Blackberries: The National Gardening Association

Pruning: Blackberry Pruning – How To Trim Blackberry Bushes: Gardening Know How


Berries ripen over a period of several weeks and once they begin to ripen will need to be picked every 2-4 days. Bird netting can be purchased to cover your berries if you are having an issue with birds eating your crop and don’t want to share. Pick berries early in the morning in the cool of the day. Refrigerate immediately and rinse berries only right before using.  Refrigerated berries will keep for up to 5 days.

Blackberries may be frozen with great results. To freeze, rinse berries lightly and place on paper towel to soak up extra moisture. Arrange blackberries on a baking sheet in single layer and  place in the freezer until frozen solid. Once frozen, remove berries and place in heavy duty freezer bag or use vacuum sealer. Frozen berries can be stored up to a year. 

Preserve the Harvest: Let's Talk Blackberries and Canning Homemade Blackberry Syrup


Today’s recipe is adapted from one of my favorite berry cookbooks; The Berry Bible By Janie Hibler. The Berry Bible has 175 recipes that use every berry imaginable. I love the fact that she includes recipes for wild, fresh and frozen berries. If you enjoy making recipes with berries you should check this one out. I increased the amount of fruit suggested and decreased the sugar. To make the syrup a little thicker I simply cook it a little longer. I also left out the butter and baking soda in her recipe. It always makes me a bit nervous to use fats when using a water bath method for canning.

For many years I resisted making fruit syrups. I couldn’t see the benefit since I don’t like fruit syrup on my pancakes. I missed out. There are so many ways to use this delicious syrup. I like to make mine a little bit on the thick side making it useful for so many things. Spoon homemade canned blackberry syrup over ice cream or use to brighten up a salad dressing. The recipe also works well as a glaze on ham or poultry.  Think outside the box and you will be amazed at the versatility of this syrup.


  • Water Bath Canner
  • Quart Jars with Lids and Bands – Just the right size for 1 pie.
  • Utensil Set  – Not absolutely necessary, but makes the job of canning a whole lot easier.
  • Large non- reactive pot
  • Food Mill or  Juicer  – I have a food mill and a juicer. Each have their pro’s and con’s. My Omega juicer does do a great job at getting all the seeds out and removing the pulp with little waste, but I have to clean it a few times while juicing. The hand cranked food mill works well too, but with a little more waste. It also takes twice as long.

The following recipe is processed using a water bath canning process. If you have never canned before or need a refresher the National Center for Home Food Preservation is the gold standard of information. I would encourage you to head over and read their general canning information.

5.0 from 3 reviews
Homemade Blackberry Syrup
Recipe makes 4 8oz jars 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
  1. Pour blackberry puree and lemon juice into a large nonreactive pan.
  2. Add pectin and mix thoroughly.
  3. Place the pan over medium high heat and bring to a full boil, stirring constantly.
  4. Add sugar, mix thoroughly and simmer until syrup is slightly thickened (about 5 minutes).
  5. Remove from heat, fill sterilized 8 oz canning jars leaving ½ inch headspace.
  6. Wipe rim of canning jar and apply lid and band.
  7. Process in hot water bath for 10 - 15 minutes depending on elevation.

 Homemade Blackberry Syrup shared with:

*Savvy Southern Style: Wow us Wednesday *Dizzy, Busy and Hungry: Wine’d Down Wednesdays *Crafty Allie: Worthwhile Wednesdays *The Shady Porch: Party on the Porch *Smart School House: Whimsy Wednesday *My Paper craze: Creative Spark *My Crafty Wife: The Wednesday Roundup *Homestead Lady: Green Thumb Thursday *Organized 31:Inspire us Thursday *Living Well Spending Less: Thrifty Thursday *The Deliberate Mom: Shine *Calm Healthy Sexy: Let’s Get Real *Nancherrows: Friday’s Unfolded *Ruffles and Rainboots: Thank Goodness it’s Thursday *Happy and Blessed Home: Family Fun Friday *The Diary of a Real Housewife: Friday Favorites *Kitchen Dreaming: The Weekend Social *A Dish of Daily Life: Foodie Friday’s *Sondra Lyn at Home: Share it Sunday *2 Crochet Hooks: Snickerdoodle Sunday *Baking in Pyjamas: Sweet and Savoury *Mrs Tee Love Life Laughter: The Mommy Monday Blog Hop *Create With Joy: Inspire Me Monday *Bloggers Brags: Pinterest Party *Plucky’s Second Thoughts * 21st Century Housewife: Hearth and Soul Hop *It’s a Ginger Snap: Motivate Me Monday *Yesterfood: Treasure Box Tuesday *Craving Some Creativity: Turn It Up Tuesday * An Extraordinary Day: Craft Room Makeover *Lou Lou Girls: Lou Lou Girls *Our Table For Seven: Share Your Stuff Tuesday’s * Mandy’s Recipe Box: Totally Talented Tuesday’s *Designed by BH:Twirl and Take a Bow *Creative K Kids: Tasty Tuesday’s


Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Monday Morning Review: 5 Perfect Summer Desserts

Yes, I’ve made a great deal of dough from my fiction, but I never set a single word down on paper with the thought of being paid for it … I have written because it fulfilled me … I did it for the buzz. I did it for the pure joy of the thing. And if you can do it for joy, you can do it forever. ~ Stephen King


I never in a million years thought I would be quoting Stephen King. I couldn’t help myself; his words express exactly how I feel (except the making a lot of dough part, sigh…) .  Seriously though, I absolutely am in love with what I do.  I get a thrill creating, gardening and taking photographs. I then have the privilege of putting it all down on paper and sharing it with you. I am pretty sure nothing I have done in the workplace has ever given me this much satisfaction.

I am thankful for the talents God has given me and watch in amazement as He brings everything together. In gratitude I desire to give back to the beautiful community I have been allowed to participate in. Starting today and continuing every Monday I will be sharing some of the things I have appreciated in the bloggy community from the previous week. Recipes, gardening, crafts, diy; everything will be on the table.  

Monday Morning Review: 5 Perfect Summer Desserts

I am excited to get started so here we go! 5 perfect summer desserts!



Monday Review: Grown-Up Mixed Berry Shortcake

Grown  Up Mixed Berry Shortcake from Erica’s Recipes is not only beautiful, it opens up new ways of thinking on what a berry shortcake could be. I love how she poaches the fresh berries in wine. Two thumbs up for this perfect summer dessert.

Monday Morning Review: Lemon Italian Ice

What could be more refreshing for dessert than a Lemon Italian Ice from three kids and a fish. Sweet and tart all at the same time. It is sure to please on a hot summer’s day.

Monday Morning Review: S'moreo Ice Cream Cookie Sandwhich

Oreo’s, chocolate, marshmallows and ice cream… oh my. Step away from my S’moreo Ice Cream Sandwich! These beautiful and tasty treats come from This Silly Girl’s Life. I think I want to hang out in her kitchen for awhile!

Monday Morning Review: Rustic cherry Tart

Cherries are in season and what better way to put them to good use then with a lovely Rustic Cherry Tart  made by About a Mom. Add a scoop of vanilla and count me in!

Monday Morning Review: Coconut Raspberry Ice Pops

No self-respecting review of 5 perfect summer desserts would be complete without an icy cold treat. What better way to represent summer than Coconut Raspberry Ice Pops from Mama’s High Strung. I love the use of coconut water and coconut milk in these pops; adding raspberries, Genius!

Monday Morning Review: 5 Perfect Summer Desserts Thanks for stopping by Pure Grace Farms today and following along with the Monday Morning Review. It’s great to see all the  beautiful things around the neighborhood. Who know’s what lies ahead in the coming week. Whatever it is I’m sure it’s delicious.




5 Perfect Summer Desserts shared with:

 *Creative K Kids: Bloggers Brags *The Ultimate Linky: Pinterest Party *The 21st Century Housewife: The Hearth and Soul Blog Hop *It’s a Ginger Snap: Motivate Me Monday *Yesterfood: Treasure Box Tuesday *Creative K Kids: Tasty Tuesdays *The Shady Porch: Party on the Porch * Crafty Allie: Worthwhile Wednesday *My Paper Craze: Creative Spark  *Sweet Haute: Sweet Haute Linky Party *Happy and Blessed Home: Family Fun Friday *Kitchen dreaming: The Weekend Social


Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Lemon Blackberry Tea Cookies

Two years ago I decided I had to have a lemon tree. Not a big decision if one lives in Florida, California, or maybe Hawaii, but I live in Boise, Idaho. Not exactly a mecca for citrus! I knew it to be an impossible dream since I had no green house and winters in my area drop to the teens.

Lemon-Blackberry Tea Cookies

Growing up in Southern California I remembered the smell of those lovely blossoms; the delicate fragrance floating on the wind and perfuming the air. So I threw caution to the wind and went to the most logical place I could think of to buy lemon trees in Boise; ordering one on Amazon, with an orange tree as well for good measure! 

Lemon-Blackberry Tea Cookies

It has been two years now and my poor Tim has paid the price. During the winter the trees remain indoors under the grow lights, but once the weather begins to change, off go the lights and the trees go outside during the day and inside at night. I baby those trees like they were finest gold. Tim does all the heavy lifting.  In and out, in and out, all summer long. I am glad Tim is such a great sport, though secretly (sometimes not so secretly), I think he wishes they would wither up and die! 

Lemon-Blackberry Tea Cookies

Monetarily those citrus trees are certainly not worth it, but the pleasure and joy they bring with the smell of those blossoms far exceeds anything money can buy.

Lemon-Blackberry Tea Cookies

Lemon Blackberry Tea Cookies

Lemon Blackberry Tea Cookies are sure to please. The lemon infused cookie is soft on the inside with a crispy outside. A pool of blackberry preserves adorning its center. White Chocolate adds the final decadent touch. Great for summer, lemonade and outdoor picnics. The best part is how easy they all come together. 

4.5 from 2 reviews
Lemon-Blackberry Tea Cookies
Prep time
Cook time
Total time
Serves: 24
  • 1 cups all-purpose flour
  • ½ cups oat flour
  • ½ cup whole wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup raw sugar
  • 1 large egg
  • 1 tbsp Grand Marnier (or 1 teaspoon pure vanilla extract and 2 tsp milk)
  • ½ cup blackberry preserves
  • ½ cup white chocolate melts (or white chocolate chips and 1 tsp butter)
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together flours, baking soda, salt, and lemon zest.
  3. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy.
  4. Add egg, Grand Marnier (or vanilla and milk), and lemon juice and beat until combined.
  5. With mixer on low, beat in flour mixture.
  6. Scoop dough with cookie scoop or by heaping tablespoons, 1 inch apart, onto two baking sheets.
  7. Press slight indentation into center and add 1 tsp blackberry preserves.
  8. Bake until edges are golden, 15 to 18 minutes, rotating sheets halfway through.
  9. Let cool 5 minutes on sheets.
  10. Meanwhile place White Chocolate (is using chips add butter) into small microwave safe dish and microwave on 50 % power for 25 seconds. Stir, if not melted, continue to microwave 15 seconds at a time, till chocolate is completely melted with a smooth consistency.
  11. once cookies have cooled for 5 minutes, lightly drizzle chocolate over cookies. Cool completely so chocolate will harden.
  12. Serve.

 Adapted from Glazed Lemon Cookies by Martha Stewart

Lemon Blackberry Tea Cookies shared with:

Yesterfood: Treasure Box Tuesday

3GLOL: Teach Me Tuesday

Creative K Kids: Tasty Tuesdays 

Oh My Heartsie Girl: What I Made Wordless Wednesday

The 21st Century Housewife: Hearth and Soul Tuesday Blog Hop

Lou Lou Girls: Lou Lou Girls

Foody Schmoody: The Wednesday Roundup 

The Shady Porch: Party on the Porch

Easy Life Meal and Party Planning: Four Seasons Blog Hop

Lambert’s Lately: Create it Thursday

Sweet Haute: La Dolce Vita: Thursday Sweet Haute Share Link Party

Momma Lew: Pin it Party

Put a Bird on It: Link’n Blogs

Living Well Spending Less: Thrifty Thursday

Jordan’s Onion: Thank Goodness It’s Thursday

Coffee with us 3: Pretty Pintastic

Create with Joy: Friendship Friday

Oh My Heartsie Girl: Weekends are Fun Blog Hop

The Kitchen Chopper: The Weekend Social

Wine Ladie Cooks: Foodie Friends Friday

Juggling Real Food and Real Life: Let’s Get Real

My Pinterventures: Merry Monday Linky Party 

Create with Joy: Inspire me Monday’s

Creative K Kids: Bloggers Brag

My Paper Craze: Creative Spark


Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”