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Blackberry Lemon Thyme Syrup #SundaySupper #Giveaway
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Blackberry Lemon Thyme Syrup

Thick with sugar and the sweetest of blackberries, this Blackberry Lemon Thyme Syrup is spiked with lemon juice and thyme then canned in a boiling water bath to keep for months.
Course Syrup
Cuisine American
Keyword sauce recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 pints
Calories 1312kcal
Author Rebecca Lindamood from Not Your Mama's Canning Book

Ingredients

  • 2 pounds 1 kg of blackberries fresh or frozen
  • 2 pounds granulated sugar (907g)
  • 1 lemon juiced
  • 3 sprigs fresh thyme

Instructions

  • 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.
  • Add 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.

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.

Nutrition

Calories: 1312kcal | Carbohydrates: 335g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 540mg | Fiber: 17g | Sugar: 317g | Vitamin A: 695IU | Vitamin C: 84.2mg | Calcium: 101mg | Iron: 2.4mg