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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Blackberry Syrup Made From Wild Fruit

Fruits

Blackberry Syrup Made From Wild Fruit

blackberries

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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