Skip to Main navigation Skip to Left navigation Skip to Main content Skip to Footer

University of Minnesota Extension

Extension > Food > Food Safety > Preserving and Preparing > Fruits > Blackberry syrup made from wild fruit

Print Icon Email Icon Share Icon


Blackberry syrup made from wild fruit


Isabel D. Wolf and William Schafer

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 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.

Related resources

Revised by Suzanne Driessen 2016

  • © Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy