Rubus fruticosus 'Navaho Summerlong'

Growing blackberry, Loganberry and tayberry

The recipe for blackberry jam

How to make homemade blackberry syrup Ingredients (yields about 500–600 ml) - 500 g ripe blackberries (Rubus fruticosus agg.) - 400 g caster sugar - 300 ml water - 1 tbsp lemon juice (fresh) - Optional: 1 tsp citric acid for longer shelf life Method 1. Wash blackberries gently and drain. Discard any bruised or mouldy fruit. 2. Place berries and water in a saucepan. Bring to a gentle simmer and cook for 8–12 minutes until berries are very soft and have released their juice. 3. Mash the fruit with a potato masher or wooden spoon to extract more juice, then leave to cool slightly (2–3 minutes). 4. Pour mixture through a fine sieve or double layer of muslin, pressing down to extract as much liquid as possible. Discard solids. 5. Return strained juice to a clean saucepan. Add caster sugar and heat gently, stirring until sugar dissolves. 6. Bring to a gentle simmer and cook for 5–10 minutes until syrup has slightly thickened. Skim any foam from the surface. Add lemon juice (and citric acid if using) and stir. 7. Test thickness by cooling a teaspoon on a plate: syrup should coat the back of the spoon. Remove from heat. 8. Pour syrup while hot into sterilised bottles or jars, seal, and leave to cool. Label with date. Storage - Refrigerate and use within 2–3 weeks. - Freeze in portion-sized containers for up to 6 months. - For long-term shelf storage, use hot-fill into sterilised jars and process in a boiling-water bath according to standard preserving guidelines. Uses and tips - Dilute with still or sparkling water for a refreshing drink, or add to cocktails, iced tea or lemonade. - Drizzle over pancakes, yoghurt, ice cream or pavlova. - For a clearer syrup, strain twice or use a fine chinois. - Adjust sugar to taste if you prefer a less sweet syrup; be aware this reduces shelf life. - Wild blackberries give an intense flavour; cultivated varieties are sweeter but sometimes milder. Enjoy homemade blackberry syrup as a versatile, flavourful addition to drinks and desserts.

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