Blackberry Syrup

Blackberries are plentiful right now here in the Fraser Valley. This week on our way home from camping we  pulled off onto a side road and picked berries. I had purchased some pretty bottles to use to put in a gift basket along with some jam and jelly. The rest I put into 250ml jars. 
This syrup is wonderful on pancakes, french toast and waffles, or over ice cream.
This recipe will yield approximately 6-7 250ml jars of syrup.

  • 8 cups washed blackberries.
  • 6 cups white sugar
  • 1/2 cup white corn syrup
  • 2 tbsp certo powder
  • 2 tsp lemon juice
  • 1/4 cup water
  1. Place washed berries in a large heavy bottom pot. Add all other ingredients and stir well to combine. Let stand while getting jars ready.
  2. Remove lids from jars and place in a bowl. Pour boiling water into empty clean jars and over lids in bowl. Allow to sit while you make syrup, which will take about 10 minutes on the stove top.
  3. Place pot with berries over medium heat and stir constantly until mixture comes to a rolling boil. Turn to low and stir hard as mixture continues to bubble. Cook for one full minute after you turn it down. Don't walk away or stop stirring! 
  4. Remove from heat. Pour berry mixture through a large fine hole sieve or cheesecloth with a large bowl underneath to catch the syrup. This will separate most seeds and pulp leaving you with a very hot runny looking syrup. Discard seeds.
  5. Empty boiling water from jars and immediately pour hot syrup into sterilized jars.
  6. Dry lids and tighten onto jars. Within and hour you will hear the lids popping as they are sealing. Once the jars are cooled lightly press down on each jar lid making sure the seal has taken. They should not make a popping noise when pressed down lightly. If they do keep those ones in the fridge and use first. 
  7. Allow to cool without tipping jars. Store in a cool dry place. Serve cold or heat slightly.


  1. Gorgeous!

    Anna (Toronto)

  2. Looks great Kathy
    Have you ever made Lavendre syrup, got some wild lavendre picked from the mountain, and i like to prepare a syrup or lavendre water if i can

  3. Good use of local berries. I see plenty when I'm out cycling in Greendale. Think I'll toss a bucket into my basket next time I'm out. Where did you come across those lovely bottles?

  4. Arlette....I have never had lavender syrup. I'm sure those plants look so pretty on the mountains.
    Leanne....I purchased my bottles at Sur la table in Seattle at Pike Street Market.

  5. I've wondered how syrups like this are made. Do you know if you can substitute other berries and use similar proportions?

  6. Kathy - your syrup looks wonderful (love the bottles too). What a great harvest. Hope you're having a rest today and able to sit back and admire your work. So worth it!

  7. Kathy, yes i agree with the others your syrup looks so good! The ones you put in the mason jar, does not have to be put in the fridge (?), and how long can it keep? Oh, one more question, what kind of fruits can you use this procedure with? sorry for so many questions! marie - new york thanks

  8. Hi Marie, lots of good questions. My bottles were very hot and I took the rubber seals off and placed in a bowl and poured boiling water over them as well. I have tried this method before and they always suction down and seal well for me. Make sure you have new lids for mason jars. Those lids also need to be heated so the rubber ring softened and then seals as the syrup cools.
    I have also used this recipe using raspberries. I hope you try this and you enjoy. Kathy

  9. Will the syrup still be thin after it has cooled? I made mine this morning and the jars have pretty much cooled and the syrup is still thin...

  10. Hi Lauralee, my syrup did thicken some, but it is more on the runny side.

  11. Blackberry jam & syrup... yummy!! Maybe you could send some here for me?! I love the way you make this all look so easy & beautiful too! I would love to try this sometime! Rhoda

  12. Sweet goodness in a bottle. I do love blackberry syrup. I am so much of a fan. It is very compatible with pancakes and pastries.

  13. I'm not familiar with certo. From what I'm gathering it's similar to pectin or sure-jell. Can I substitute pectin or instant clear jel for the certo? I am eager to try this recipe--just need a little help. Thanks! Jennifer

  14. I need some advice for this recipe that i did and was so excited to try! Only to find that my syrup went moldy! :(
    The jars had sealed within the first hour after i did them. anyone possible know why this could have happened?

    1. I am not sure why the syrup would have gone moldy if the jars sealed. I never process mine in a canner, but you may want to try that step next time to insure that the syrup is fully processed. You may also try storing the sealed jars in the refrigerator. Again, I have never had any troubles with mine. The syrup is extremely hot when I pour them into the vey hot sterilized jars. That is the most important step in any canning especially if you are not going to process them in a hot water bath. I'm so sorry this happened as it's a lot of work to pick and then make it. If you are really hesitant to make this again....make and freeze it once cooled. Thaw in fridge before using. I've done that with jam and syrup when a jar has failed to seal. All the best!

    2. Okay, Thank you for the tip!

  15. Made your syrup and love it, it sealed nicely but now concerned after reading the post above do you know if I can melt the wax and pour on top? Thank you, Debbie