So…we’re moving in just a couple of weeks. And we had a freezer full of food to eat up since we will be living in camping trailers and won’t have freezer space available to us (have you seen how small those freezers are?).
We had several bags of wild blackberries in the freezer from two summers ago. First of all, they just needed to be used. Because, you know, two summers ago!
Second of all, as I said, we don’t want to transport frozen food to Nevada. So we either needed to eat them or transform them into something that is doesn’t need to be refrigerated/frozen.
We had so many that we could eat cobbler several times a week from now till we leave. And as much as we all love cobbler, we’re just not that into desserts around here. We see them as a treat rather than a staple.
So a canned good of some sort was the order of the day.
I coulda made jam. But as much as we had would have probably made about 5 pints of jam. Way too much for us to go through. That would have lasted us years! We just don’t eat that much jam.
So I chose to make syrup. By straining out the pulp and seeds I knew I’d get a smaller volume of juice. Not only that, but one jar of syrup will be gone in just a couple of days. We don’t make pancakes all that often, but when we do, we open a jar of our delicious homemade fruit syurp, use it for the pancakes, and the remainder gets used in oatmeal till it’s gone a day or two later.
I started out with 10 cups of frozen blackberries. I put them in a pot with about 1 cup of water and heated them till boiling, then cooked them for about 5 minutes. I then took a potato masher and mushed them up to get out as much juice as possible.
After that, I scooped them into some jelly bags to drain. You could use a piece of muslin or linen fabric, or several layers of cheescloth if you don’t have jelly bags.
I hung the jelly bags from a cabinet doorknob and let them drip into a bowl.
They drained like that for about an hour or so. I probably could have let them drain for several more hours and gotten more juice out of them, but I was in a hurry.
I ended up with 4 cups of juice. I added this and one 1 cup of honey to a pot on the stove and started heating it. I chose this amount of honey because that’s what tasted good to us. Feel free to adjust the amount to your liking. You can also use any other kind of sweetener you’d prefer.
Once it was boiling, I sprinkled in about two tablespoons of no-sugar-needed pectin. I figured this would thicken it up into more of a syrup consistency without waiting for it to boil down on the stove. If you’d prefer not to use pectin, you can just let it simmer for a while on the stove, but be prepared to lose a bunch of volume. If you do use pectin, be careful not too add to much or you’ll end up with jelly!
Once it boiled good for a minute or so, I ladled it into prepared jars and processed it for 15 minutes in a boiling water bath. For detailed instructions on water bath canning, check out this site.
You can see from the following picture that the syrup is thick enough to coat the inside of the jar. Yummy!
I ended up with 5 cups of syrup in 4 jars (two 12oz jars and two 8oz jars).
Can’t wait to have some pancakes!
And yes, we left enough blackberries out to make a couple cobblers. 🙂
“I lift up my eyes to the hills, where does my help come from? My help comes from the Lord, the maker of heaven and earth.” Psalm 121
Sounds yummy! What are cobblers?
A fruit cobbler is a sweetened fruit mix over top a less sweet cake type batter. When you bake it, the two layers kinda melt together and you end up with a ooey, gooey, fruity cake like thing. Mmmmmmm! Do they call it something different where you’re from?
To be honest, I don’t know that we have a name for ‘cobbler’. I have made such a cake and the best name I can find for it is ‘raspberry layer cake’.
Anyway, thanks for your reply. If I get enough blackberries, I will try it with them instead 😊.