Canned Blackberries
Makes six 8-ounce jars
The proportions for the syrup — either light or very light — can be multiplied as many times as you need to preserve as much fruit as you have on hand.
Water (see instructions)
Sugar (see instructions) 2 pounds blackberries (about 8 cups)
Equipment
6 8-ounce canning jars
2 large stock pots
Spoon
Tongs
Dish towel
Instructions:
Start by washing the jars and their lids in hot sudsy water. Then sterilize the jars by placing them in a 200° oven. It’s easiest if you line them up in a deep-dish baking pan, using something like a brownie pan, for example. Let the jars heat through in the oven for at least 20 minutes, remove them and place them on the counter to cool. Let the lids dry on clean dish towels.
At the same time, prepare the boiling water bath by filling one large pot with water and placing it on the stove to boil.
Prepare the syrup by boiling the water and sugar together in a pot on the stove at medium-high heat until the sugar is completely dissolved. Use ¾ cup sugar dissolved in 6½ cups water for a very light syrup that mimics the level of sugar in the fruit (it won’t add much sweetness to the mix, but preserves the berries’ natural flavors), or use 1½ cups of sugar dissolved in 5¾ cups water for a light syrup that adds a slight sweetness.
Meanwhile, rinse the berries in cool running water and gently shake dry.
Fill each jar with berries, shaking the jar when it’s about half-way full to help the berries settle. Use as
many jars as you need.
If you want to spice things up, drop some freshly peeled ginger, a vanilla bean or some cinnamon bark into the jar along with the berries. Once the berries are loaded into the jars, pour the hot syrup over them, leaving about ½ inch of headspace in each jar. Prepare enough syrup to fill the jars — the syrup recipe can be doubled or tripled as needed.
Run a spoon along the inside of each jar, in order to release any air bubbles trapped inside.
Clean any spills off the sides of the jar with a clean dish towel or a moist paper towel. Screw the lids on firmly, but not too tightly.
Once the jars are filled and sealed, use tongs to place them in the boiling water bath for 15 minutes. Remove jars from the boiling water bath and allow them to cool.