Thursday, July 21, 2016

Making Blackberry Syrup

Ball International Can-It Forward Day

It is time for Ball's 6th International Can-It Forward Day!  I am participating this year.  They so kindly supplied me with these blue glass mason jars and a copy of The All New Ball Book of Canning and Preserving.  

Making Blackberry Syrup: The Charm of Home
I took my blackberry harvest and made Blackberry Syrup.

Making Blackberry Syrup: The Charm of Home
The recipe was right out their new cookbook!  It was an instant winner for the family!  Waffles are always welcome and the children loved them with the blackberry syrup.

Making Blackberry Syrup: The Charm of Home
Blackberry Syrup  

3 lb. (1.5 kg) blackberries
2 cups (500 ml) water
2 3/4 cups (675 ml) sugar
1/4 cup (60 ml) light corn syrup
2 Tbsp. (30 ml) bottled lemon juice
  1. Place blackberries and water in a 6-qt. (6-L) 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 4 1/2 cups (1.13 L) 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 (1-cm) headspace.  Remove air bubbles.  Wipe jar rim.  Center lid on jar.  Apply band, and adjust to finger-tip 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.
Makes: about 3 (1-pint/500-ml) jars
Recipe from: The All New Ball Book of Canning and Preserving
The recipe was wonderful; pleasing me with 3 of these beautiful blue jars full of blackberry syrup!

Making Blackberry Syrup: The Charm of Home
The blue mason jars are another new favorite of mine!  They have a wide mouth and are easy to wash.  The blue glass makes them oh, so, pretty to look at on the table.

The All New Ball Book of Canning and Preserving
The recipe book is full of over 350 of the best canned, pickled, and preserved recipes.  This year's copy had chapters on fermenting, dehydrating, curing, and smoking.  I found those especially interesting because I was going to get the dehydrator out and try some vegetables in it anyway, so now I have this to turn to.
Thank you to Ball for sponsoring the Can-It Forward Day by supplying me with the canning jars and the cookbook.  

How you can participate in the Can-It Forward activities:

  • Sign up and pledge to join the event and receive $5 off of Ball's online store: Pledge Page.
  • Tune in to watch live canning demonstrations on Ball's Facebook page on July 22, 10 AM-3:30 ET.  Each hour viewers will get the chance to win a giveaway prize!
  • You can ask Jarden Home Brands canning experts any preserving or home canning questions viaTwitterwith the hashtag #canitforward from 10AM – 5PM ET on July 22nd.  
  • You can also share their own #canitforward creations with the brand on Pinterest and Instagram.
  • If you engage in any of the Facebook Live recipe videos, a donation will be made to charity. 

For Home Sweet Home this week, just scroll on down. 


I will link with these parties:

Foodie Friday at Rattlebridge Farm
Tickle My Taste Buds Tuesdays at Lori's Culinary Creation
Foodie Friends Friday at Walking on Sunshine
Meal Plan Monday at Southern Plate


Jean | said...

Ohmygoodness! How I would love this on waffles, pancakes, french toast, ice cream ... Beautiful!

living from glory to glory said...

Oh Sherry, this looks delicious! My daughter in law made us some mulberry syrup and cherry syrup! I can't wait to try it! I do hope you're having a good summer! Where does the time go?
I made waffles yesterday for the guys and I completely forgot about using my new syrup; or maybe I did not want to share it LOL
Hugs, Roxy

Michelle Mortensen said...

YUMMY! You are making my mouth water with this post! It looks delicious. The only problem is it is SO hot, I can't even think about cooking things. Another day...
Best & Bisous,
Michelle from Simply Santa Barbara

Pat Cantwell said...

This looks divinely delicious, dear friend!
My Aunt use to make homemade Maple Syrup that was better than Log Cabin's!
Thank you for sharing the recipe!

Linda Walker said...

This looks absolutely delicious! I love blackberries neighbor has bushes but doesn't pick the berries, so she lets me pick them. So of course I do (if I can get there before my dog. She loves to pick them and eat them right off the bush!)

I'll have to try this syrup. Thank you for the recipe.


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