Homemade Blackberry Syrup

Blackberry SyrupOne of my fondest childhood memories was picking wild blackberries on the old dirt roads behind our house. After a few hours of picking, and a few scratches and close calls with snakes and spiders, we would come home and my dad would help us make blackberry jelly. There is nothing that compares to homemade blackberry jelly, especially when Daddy made it! It was perfect on our pj&j  (which was and probably still is one of my favorite sandwiches). I have so many wonderful memories of my Dad and I am so happy to relive them as I share this recipe with you. 

After being at our new house about 3 years, just this year I have discovered blackberries up and down our road and even on the edge of your property. I have seriously hit the jack pot!    Purchasing blackberries from the store would cost about $5 for a pint and honestly, I would never pay that much for them.  


About the Recipe

If you have an abundance of blackberries like I do, this is the PERFECT recipe! This syrup is perfect on my Gelato, in Greek yogurt and of course on pancakes and Crunch Waffles

Sweeten this syrup with any sweetener you like. I chose to use part stevia and part raw honey (or coconut sugar) but that is up to you. The sweetness of the berries will vary so be sure to taste your syrup and adjust the sweetness as needed.  

Want a thicker syrup? Add an extra 1/2 teaspoon of arrowroot powder. 

This method can be used for strawberry, raspberry or blueberry syrup as well. 

I hope you enjoy! 

Grain-Free Start Kits

Homemade Blackberry Syrup

Makes 2 cups

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  1. In a large sauce pan, add the blackberries and water. Cover and bring to a boil. Once boiling, cook for 5 minutes and then turn off the heat. Mash the berries with a potato masher to release all of their juice. Pour berries and juice through a fine mesh strainer and let strain for about 10 minutes (you can push out extra juice with spoon). You will be left with lots of seeds and pulp and approximately 2 cups of juice. (If needed, add enough water to make 2 full cups of juice.)

    Add 1-1/2 cups of the juice back to a clean sauce pan and bring to a simmer (not boil). While getting juice to temperature, add arrowroot powder and the remaining 1/2 cup juice to a small bowl and whisk together until arrowroot is dissolved. Add the arrowroot slurry to the pot of simmering juice. The syrup will begin to thicken immediately. Keep on low and whisk in sweetener and vanilla (optional). Turn off heat. Taste for sweetness and adjust if needed. 

    Serve warm or chilled. The syrup will keep refrigerated for up to 4 weeks.

  1. Nutrition:

    Per 2 tbsp.: 25 Calories, 0 grams Fat, 5.5 grams Net Carbs, 2 grams Fiber, 3.5 Net Carbs, 0.5 grams Protein

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  1. Jenn S. says

    Could I make jam/preserves from this recipe instead of syrup by leaving the fruit pulp in instead of straining it? I’m guessing it would take more arrowroot starch than what you called for in this recipe. I see Blueberry preserves mentioned here on your blog, but I can’t find the recipe. My family loves your Sandwich Thins/Biscuit recipe from the Satisfying Eats cookbook and would like to top them with cream cheese and jam for a special weekend treat. Thanks in advance!

    • satisfyingeats says

      Jenn, yes you could. You could also add a little gelatin. I do have a preserves recipe in both cookbooks, you can use whatever fruit you like. I am glad everyone is enjoying the sandwich thins!

  2. Jenn S. says

    Thank you, Melissa! I checked the SE cookbook again and found the recipes. Can’t wait to try them!

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