Blackberry Preservation

Quarter Amish Farm

24611 Van Wedding Road, Sunman, IN 47041


 Blackberry Preservation

Blackberry Syrup

Syrup can be used on pancakes, waffles, french toast, custard, puddings, cheesecake, angel food cake, etc. Let your imagination be your guide.

Syrup may be stored in the refrigerator if you intend to use quickly. Syrup may also be preserved by canning for use all year long.


4 cups blackberry juice

4 cups white sugar


Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam if necessary, then pour into HOT sterile jars.

 To make a larger batch, use an appropriate size stockpot. Follow the same directions as above using a cup for cup ratio for juice and sugar.

 To Can: Wash jars in hot soapy water and rinse with hot clear water. Boil canning lids and simmer until ready to use. Fill jars to ½ inch headspace. Wipe rims clean. Using a magnet wand pick up lids one at a time and place on jar rim. Screw on ring hand tight.

Use a water bath canner with rack. Fill with water. (For quarts I fill to just below the rack bottom) Heat water to boiling. Place jars on rack and lower gently into the canner. Water must cover the lids completely. Boil for 10 minutes. Remove from water bath with jar lifter and set, undisturbed, for 24 hours and completely cool. Remove rings, check for seal, and wipe jars as necessary. Write contents and date with a sharpie on the lid and store in a cool place.

 Making and Canning Blackberry Pie Filling-Quick and Easy

Clear Jel is recommended by the USDA as a thickener for canned pie filling. Clear Jel is a modified cornstarch, which does not break down in acid food mixtures and does not thicken enough during heat processing to interfere with the intended effect of the heat on killing bacteria during canning.

 Note: There are four cups in a quart. Measurements are made before blackberries are boiled and softened, which reduces volume. For seven quart canners, we recommend making the 8 quart batch and using the excess amount to make a pie or cobbler.

Ingredient Chart


Per 32 oz. Quart Jar 6 Quarts 8 Quarts 10 Quarts 12 Quarts


5 cups

30 cups

40 cups

50 cups

60 cups

Granulated sugar

½ cup

3 cups

4 cups

5 cups

6 cups


1 cup

6 cups

8 cups

10 cups

12 cups

Lemon juice (required for canning!)

1 Tblsp.

¼ cup + 2 Tblsp.

½ cup

½ cup + 2 Tblsp.

¾ cup

Clear Jel

¼ cup

1 ½ cups

2 cups

2 ½ cups

3 cups


  1. Wash berries in batches of no more than two quarts.

  2. *Remove seeds if desired. (Saucemaker food strainer or sieve & spatula).

  3. Combine water, sugar, and Clear Jel in large heavy pan and slowly bring to boil. Stir constantly until begins to thicken.

  4. Add lemon juice, fold in blackberries and bring to simmer. Simmer 5 minutes until fruit begins to soften then can immediatley.

  5. Allow 1” headspace. Process for 30 minutes in water bath canner at 212 degrees.

  6. After processing, remove to towel and set undisturbed for 24 hours. Remove ring bands, write contents and date on lid, and store in a cool dry area

Baking Suggestion: Bake in covered or uncovered pie, using 9 “ pie crust. Place dabs of butter on top of fruit, or optionally add ½ cup heavy cream to pie filling after opening and before baking. Bake at 425 degrees for ½ hour; reduce to 350 degrees and bake additional ½ hour longer.

Blackberry Jam


Large stockpot or kettle

potato masher

sieve or sauce maker (optional for seedless)



9 cups crushed blackberries (or blueberry, boysenberry, dewberry, gooseberry, loganberry, raspberry, or youngberry)

6 cups of sugar

I list the suggested amounts to make a batch of jam yielding approximately 3 pints or 6- 1/2 pints.The rule of thumb is 2/3 c sugar for every cup of crushed berries in case you don’t have exactly 9 cups. Use a potato masher to crush berries to a consistent texture.

If you wish to have *seedless jam, remove the seeds from the pulp by forcing crushed berries through a sieve/strainer. It takes a varying amount of time depending on which equipment you choose to use.

Combine the berry pulp and sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to the gelling point. Mixture will thicken and requires frequent stirring to prevent sticking. Ladle hot jam into hot jars, leaving 1/4 inch head-space. Adjust two piece caps and process 15 minutes in a boiling-water bath canner.

*Additional information on determining the gel point and removing seeds may be found on my website: (July 23, 2013: Joys of Making Blackberry Jam)

To freeze berries, lay in a single layer on a cookie sheet and freeze until firm. Bag in freezer bags marked with the date and berry type. I use a vacuum sealer because contents keep longer without freezer burn, but quality freezer bags work great too. To use frozen berries, remove the amount you require, reseal the bag, and return to the freezer. After I open a vacuum sealed bag, I place it into a ziplock freezer bag before returning to the freezer.


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