Super Simple Recipe for Canning Whole Blackberries

Seal in summer's sweetness with this lightning-fast, can-do blackberry canning recipe!

Prep Time: 15

Cook Time: 5

Canning Time: 15

Total Time: 35

Course: Canning, Preserved Snack, Preserves

Cuisine: American

Keyword: Blackberries, Canning, Canning Fruit, Syrup, Water Bath Canning

Servings: Pint Jars

6 pounds whole blackberries for a full canner load; you can mix in hybrid berries such as marionberries or loganberries if desired
2½ cups water
1 cup plus 2 tablespoons sugar

Select large, firm blackberries picked directly from the vine.
Use 6 pounds of fruit for a full canner load. If you have less fruit, adjust the syrup amount accordingly.

Inspect five pint jars for chips or cracks and wash them with soap and hot water.
Rinse the jars well, then place them in the water bath canner, fill with water, cover with the lid, and heat over medium until ready to use.
Warm the lids in a saucepan over low heat.

Place a thin layer of blackberries in a colander.
Rinse them under a stream of cool water to remove any dirt or debris, and allow them to drain.
Repeat in small batches to ensure thorough cleaning.

In a saucepan, combine 2½ cups of water with 1 cup plus 2 tablespoons of sugar.
Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.

Using a jar lifter, remove the hot jars from the canner and place them on a towel or cutting board.
Insert a canning funnel into each jar and pack the jars with the cleaned blackberries.
Do not press the berries; allow them to settle naturally, leaving ½ inch of headspace at the top.

With the canning funnel still in place, slowly ladle the hot syrup into each jar, maintaining the ½ inch headspace.
To release any trapped air bubbles, gently run a spoon around the inside edge of the jar.

Wipe the rims of the jars with a damp paper towel to remove any spills.
Using the lid lifter, remove the warmed lids from the saucepan and place one on each jar.
Secure with rings, tightening them until they are finger-tight to allow air to escape during processing.

Place the filled jars into the water bath canner, ensuring they are covered by at least one inch of boiling water.
Cover the canner with its lid and process the jars for 15 minutes (adjust for your elevation if necessary).

After processing, turn off the heat, remove the canner lid, and allow the jars to rest in the hot water for 5 minutes.
Using the jar lifter, carefully remove the jars and place them upright on a towel or cutting board.
Allow the jars to cool undisturbed for 24 hours. You may hear the lids seal as they cool.

After 24 hours, check the seals by removing the rings and pressing down on each lid with your finger.
If the lids do not depress or make noise, the jars are properly sealed.
Label each jar with the date; if any jar hasn’t sealed properly, refrigerate it and use within a few days.

Storage: Canned blackberries in syrup are shelf-stable for about a year when stored in a cool, dark place.
Versatility: Use these preserved berries to coat slices of cheesecake, add to salads, mix into muffins, spread on toast, serve on a cheese plate, create a marinade, make a ham glaze, add to seltzer, sweeten smoothies, or drizzle over pancakes and waffles.

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