Blackberry syrup made from wild fruit
Wild fruits from Minnesota's fields and woods can make very good syrups. A pound of blackberries will yield 1 to 1-1/3 cups of juice. Extraction of juice from the fruit is the first step in the preparation of fruit syrup.
Steps for extracting juice:
- Using ripe blackberries, gently wash in cool running water.
- Crush berries and place in a stainless steel or enamel kettle.
- Add 1/4 cup water per pound of fruit.
- Bring to a boil and then simmer for 5-10 minutes, covered.
- Cool and strain through cheesecloth or a damp jelly bag.
Making blackberry syrup
- 4 cups blackberry juice
- 4 cups sugar
- 1/4 cup lemon juice
Combine all ingredients and simmer until sugar is dissolved. Remove from heat and pour into hot, sterilized half-pint or pint canning jars. Seal with two-piece canning lids. Process in boiling water bath: 10 minutes for altitudes 0-1,000 feet, 15 minutes for altitudes 1001-2000 feet.
- Blackberry and Huckleberry Jam
- Pick Your Own Berries
- Selecting, Preparing and Canning Fruit. Berry Syrup. National Center for Home Food Preservation.
Revised by Suzanne Driessen 2016