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Blackberry Syrup Made From Wild Fruit


By Isabel D. Wolf and William Schafer, University of Minnesota Extension

Revised 2011 by LouAnn Jopp, Extension Educator — Food Safety. Peer reviewed by Deb Botzek-Linn, Extension Educator — Food Safety, 2009.

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:

  1. Using ripe blackberries, gently wash in cool running water.
  2. Crush berries and place in a stainless steel or enamel kettle.
  3. Add 1/4 cup water per pound of fruit.
  4. Bring to a boil and then simmer for 5-10 minutes, covered.
  5. Cool and strain through cheesecloth or a damp jelly bag.

Making Blackberry Syrup

Combine all ingredients and simmer until sugar is dissolved. Remove from heat and pour into hot, sterilized canning jars. Seal with two-piece canning lids. Process 10 minutes in boiling water bath.

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