Canning Blackberry Puree Recipes

BLACKBERRY SYRUP {CANNING BLACKBERRY SYRUP}

Steps:

• Combine 1/4 cup water and berries in a heavy-bottomed pot. Cook down over medium heat until the berries are very soft and steaming.
• When hot, use an immersion blender in the pot to blend the berries.
• Ladle hot berry sauce into a metal sieve placed over a bowl.
• Use a spatula to work the sauce around until all that is left in the sieve is the seeds. Return the now seedless sauce to the cooking pot.
• Mix sugar and (optional) lemon juice into the sauce, cook on medium-high, stirring often until the syrup has reduced by 1/3 (about 5-10 minutes).
• If you're not canning the syrup, simply transfer it to small containers. Refrigerate and use within a month, or freeze for six months.

BLACKBERRY PURéE

Steps:

• In a strainer placed over a large bowl thaw the blackberries.
• Once the berries are thawed, press to remove all the juices so you are left with only the seeds in the strainer, discard seeds.
• Stir the sugar into the puree, taste, adding more sugar if necessary.
• Refrigerate for several hours or overnight.

BLACKBERRY SYRUP

Steps:

• Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
• This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.

BLACKBERRY PURéE

Steps:

• Puree berries and sugar in processor. Strain through fine sieve; discard seeds. (Can be made 1 day ahead. Cover; chill.)