Homemade Blackberry Syrup

Combine the blackberry juice and sugar in a large saucepan, stirring until they are fully incorporated. Place the saucepan over high heat and bring the mixture to a rolling boil, ensuring it reaches its full temperature. Boil for 2 minutes, or until the desired consistency is achieved.

Remove any foam that forms on the surface of the mixture with a spoon, being careful not to splash the hot liquid. Carefully transfer the syrup to hot, sterile jars or bottles using a ladle or pouring device. If you plan to use the syrup within a short period, you can store it in the refrigerator; however, if you intend to preserve it for a longer time, follow these additional steps:

Sterilize the jars by washing them in hot soapy water and drying them thoroughly. Fill the canning jars with the syrup, leaving a small gap between the liquid and the lid. Secure the lids tightly, then submerge the jars in a boiling water bath for 10 minutes to ensure proper preservation.