Blackberry Syrup


Preserving Method: Water Bath Canning

1. Place blackberries and water in a 6-qt. stainless steel or enameled Dutch oven. Bring to a simmer over medium-low heat. Cook, uncovered, 20 minutes, stirring occasionally. (Do not boil.)

2. Remove from heat. Line a wire-mesh strainer with 2 layers of dampened cheesecloth or a jelly bag. Place over a bowl. Pour berry mixture into strainer, and let drain 2 hours or as needed to extract 41⁄2 cups juice. (Do not press or squeeze mixture.) Discard solids. Rinse Dutch oven.

3. Combine blackberry juice, sugar, and next 2 ingredients in Dutch oven, stirring until sugar dissolves. Bring mixture to a full rolling boil over medium-high heat; boil 1 minute.

4. Ladle hot syrup into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.

5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.