Awhile back Kirk got me an awesome gift: a Ball® Jar Collection Elite Stainless-Steel 21-Quart Waterbath Canner with Rack and Glass Lid. Which while some might wonder big whoopie…to me, this was just awesome! For canning, it is one of the few ones that are designed for glass top stoves, and it can handle quart jars. The glass lid also makes canning easier, no having to lift it off to see inside.
So it encouraged me to get canning this week, find my canning mojo if you will, and use up the bumper crop of berries on the other side of our fence. Suddenly my love is back, and at this point I have canned 6 different recipes in the past week.
Spiced Blackberry Syrup
- 3 pounds blackberries, rinsed and gently shaken off
- 2½ cups granulated sugar
- ¼ cup lemon juice, bottled
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ¾ cup filtered water
In your canning kettle place your mason jars, fill ½ way with water, let come to a gentle boil. Fill a tall saucepan with water, bring to a boil.
Meanwhile, put berries, sugar, lemon juice, spices, and water in a large stockpot. Cook for over medium heat for about 30 minutes, stirring often, until berries are releasing juices.
Smash berries with a potato masher. Let cook for another 30 to 45 minutes, uncovered, until the mixture has thickened.
Ladle berry mixture into a fine mesh strainer over a large bowl, gently push to work through the juices, scraping the bottom often. Working in smaller batches goes faster. Discard seeds. Return strained mixture to pot, bring to a boil.
Drain mason jars, place on a clean kitchen towel. Dip a ladle into the saucepan of water to sterilize, also a canning funnel. Pour the hot syrup into the jars, leaving ½” head space. Take a clean paper towel that has been wetted with hot water, run around the edges of the jars to clean. Place a new canning lid on, put on a ring, tighten with hands.
Place jars in canning rack, lower down into water. Bring water back to a boil, with lid on. Once water is boiling, process for 10 minutes. Remove, place on a cooling rack covered with a clean kitchen towel and let cool. Listen for pings, after they have cooled, gently touch the tops of each lid to make sure they are down. If any flex, place that jar in the refrigerator and use up within a month.
Makes about 5 half-pints, or about 35 ounces.
Note: Canned goods, stored in a cool and dry place, are good for at least a year. Always check the lid is flat before opening. Refrigerate after opening and use up within a few weeks.