Making Blackberry Syrup

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.  

I took my blackberry harvest and made Blackberry Syrup.

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.

Blackberry Syrup  

Ingredients:

3 lb. (1.5 kg) blackberries
2 cups (500 ml) water
Cheesecloth
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!

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 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 viaTwitter, with 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. 

Sherry

I will link with these parties:

Foodie Friday at Rattlebridge Farm

Lou Lou Girls Fabulous Party

Tickle My Taste Buds Tuesdays at Lori's Culinary Creation
Foodie Friends Friday at Walking on Sunshine

Meal Plan Monday at Southern Plate