Homemade Blackberry Syrup

Homemade Blackberry Syrup is an easy way to turn berries into a smooth syrup, perfect to jazz up any pancake or waffle even ice cream.

Blackberry Syrup

Homemade Blackberry Syrup

I had some super-ripe blackberries to use FAST and decided a Homemade Blackberry Syrup would be a fun way to sweeten up our breakfasts.

Now, I had never made syrup before so I didn’t know what to expect but it was very easy. The most time-consuming step was pressing the puree through a strainer — who wants crunchy seeds in their syrup? — but it was worth every press of the spoon. My strainer isn’t huge so I chose to use an old toddler spoon — it was the perfect size and perfect angle — to push the puree through.

Blackberry Syrup

In the recipe below I mention to discard the seeds and pulp — but you can save them and possibly repurpose them if you choose. I chose to keep mine (frozen, for now) to use in a future batch of my Homemade Wild Bird Suet, knowing my feathered friends would love the addition of the berry scraps.

Homemade Blackberry Syrup was a huge hit with breakfast at my house — and my girls keep asking for other foods to top with this yummy purple syrup.

What else can you make with blackberries:

  • Cobbler/Crumbles
  • Pie
  • Simple syrup for cocktails
  • Salads
  • Muffins/Pancakes


Other fruity treats you may enjoy:

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Fruit Sushi Rolls

Fruit Sushi

Strawberry Lime Syrup

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Yield: 1.5-2 cups

Homemade Blackberry Syrup

Homemade Blackberry Syrup
Adapted from Southern Living
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 3 c. fresh blackberries, rinsed
  • 1 c. sugar
  • 1/4 c. light corn syrup
  • 1 tsp. cornstarch
  • 1-2 tbsp. water (if needed to thin)


  1. Place blackberries in food processor or blender; blend till smooth.
  2. Press puree through a fine-mesh strainer (I used the back of a small kids' spoon to push through) into a medium saucepan.
  3. Discard seeds and pulp (I saved mine to make bird suet).
  4. Add remaining ingredients to saucepan and stir.
  5. Stirring occasionally, bring mixture to a low boil for 1-2 minutes; reduce heat and allow to simmer for 30 minutes.
  6. Serve warm or chilled atop pancakes, waffles or any other breakfast creation!
  7. Transfer unused syrup into a lidded container and store in the fridge.

Homemade Blackberry Syrup is an easy way to turn berries into a smooth syrup, perfect to jazz up any pancake or waffle even ice cream. | Who Needs A Cape?

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  1. Looks so yummy! How quickly does this need to be used if not canning? I know you keep it in the fridge but, curious how long? Thanks!

    • Hi Theresa! Well, I made this syrup nearly a month ago and it’s still good, so it should last you at least a couple weeks sealed in the fridge. My husband discovered this is GREAT over ice cream too … and mixed in with plain yogurt. Hope that helps and hanks for stopping by!

  2. We get TONS of blackberries, so I will be trying this.

  3. That looks so good. My daughter loves blackberries so I have to try this.

  4. Wow! This was just perfect. Not too sweet but sweet enough. I am getting a canner tomorrow so hoping I can maybe can some of this. Do you have to can it immediately? Thanks!


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