Place a medium sized saucepan over low heat and add the blackberries. Stir gently every minute or so until the blackberries begin to release some juice.
Stir in the sugar, lemon juice and sprigs of fresh thyme. Stir just frequently enough, about every 5 minutes, to keep anything from sticking to the bottom of the pan. Let everything heat gently together until softly simmering, about 15 to 20 minutes.
Remove the pan from the heat and squash the contents with a potato masher to release more juices. Place a fine mesh sieve lined with cheesecloth over a bowl. Ladle the blackberry syrup into the sieve one ladleful at a time until all of the blackberries are in the sieve. Let it drip gently, without pressing or pushing on the blackberry solids, for about 1 hour, or until it stops dripping. If you prefer, you can move the whole set-up into the refrigerator to keep dripping overnight.
Return the syrup to a clean saucepan and place over medium-high heat to bring to a boil. As soon as it reaches a boil, use a ladle to add the syrup into half-pint (8 ounce) or pint (475 ml) jars, leaving ¼ inch (6 mm) of headspace.
Moisten a paper towel with vinegar and wipe the rims of the jars clean. Place lids on the jars and fasten appropriately, whether it’s turning a ring to fingertip tightness or fixing clamps in place. Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches (5 cm).
Put the lid of the canner in place, return the water to a boil and process for 10 minutes. Carefully transfer the jars to a towel-lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing any rings, wiping the jars clean and labeling.
Store the jars in a cool, dark place for up to 1 year. Once opened, the syrup will be good for up to 3 weeks when stored in the refrigerator.
COOK’S NOTES • This syrup packs more oomph when made from fresh berries, but frozen blackberries make a wonderful syrup too. • To make a homemade soft drink, fill a 12- or 16-ounce (350- to 475-ml) glass one-third of the way with ice cubes or crushed ice. Pour 2 tablespoons to ¼ of a cup (30 to 59 ml) of syrup over the ice and top off with well-chilled seltzer water, soda water or club soda.
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|Serving Size: 1 (1816g)|
|Recipe Makes: Servings|
|Calories from Fat: 40 (1%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 9.2mg||0 %|
|Potassium 1495.1mg||39 %|
|Total Carbohydrate 994.5g||292 %|
|Dietary Fiber 48.2g||193 %|
|Sugars, other 946.2g|
|Protein 12.7g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3902
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