This syrup is so rich, delicious and healthy I think if you found it in a shop, it would cost you a fortune! But I am pleased to say that this blackberry syrup recipe is totally homemade. If you forage or grow your own blackberries then it’s going to be super inexpensive to make at home too. 

Blackberry syrup making at home

I haven’t got my own garden anymore. Hopefully one day that will change again. In the meantime it’s inspired me to forage a lot more instead. Mother Nature’s Garden!

When it comes to blackberry season, I forage lots. Then I freeze them for use throughout the year in blackberry pies and smoothies. Recently I found about 1.5kg (3lbs) of blackberries left in the freezer from last year. Wanting to use them up, I decided it was the prefect time to make my homemade blackberry syrup recipe. 

A recipe for fresh or frozen blackberries

This time I used frozen blackberries, but please know that this recipe works equally as good with fresh blackberries too. Using frozen was great for this weeks batch, since I needed to use last years remaining berries up before I started picking again. 

cooking blackberries in the pan


You can freeze your syrup into batches

You will get a fresh syrup made with little refined sugar. Infact, all you use in this recipe is a small amount of coconut sugar. This means that unlike jam or jelly you aren’t preserving your blackberry syrup. Therefore, you need to use it up within 7 days. Alternatively, you can freeze it so you can enjoy it whenever you want throughout the year.

Freeze it in icecube trays, and pop your blackberry syrup out as desired (think ‘hot’ porridge in the winter where it would instantly melt). I also freeze into small jars. 

rich blackberry syrup in a jar

Blend the blackberries to get more syrup

I tend to put a hand blender (immersion blender) in the pan to break down the blackberries further. This helps you to get a little bit more syrup from them. It’s not essential, but it helps. 

blending blackberries in a big pan

Use a fine meshed sieve to strain off the pulp

Use a fine meshed sieve and push the blackberries through using a large metal spoon. I use a pressing motion with the back of the spoon, alternated with scraping and stirring. Basically I do whatever motion gets the  syrup to separate from the blackberries.

You’ll find the blackberry syrup comes through. It’s best to do it into a large bowl and then transfer to a jug when you are done. 

Blackberry syrup recipe homemade

Use leftover blackberry pulp for pie or crumble

After you have made your syrup you will get about one third syrup to two thirds pulp. That’s quite a lot of leftover pulp. It is however, essential wastage in order to create this thick, rich blackberry syrup recipe. You are removing a lot of seeds and fibre.

You can simply toss your leftover pulp into the compost pile if you want.

My Mam was visiting recently and she said, seems a shame to waste it. So we made a blackberry and apple crumble with the pulp. It did have a lot of blackberry seeds in it, but what a treat!

Blackberry syrup making at home

Homemade blackberry syrup recipe

Yield: 200ml
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A delectable homemade blackberry syrup recipe using wild, foraged berries, a hint of vanilla and coconut sugar. Mostly blackberries.


  • 500g blackberries
  • 3 tablespoons coconut sugar
  • 1 teaspoon vanilla extract


  1. Cook your blackberries by first bringing to the boil and allowing them to simmer for about 15 minutes.
  2. Add the coconut sugar and vanilla at any point during cooking.
  3. You don't need a lid on the pan as it keeping it open will steam off some of the water in the blackberries. This helps to create a thicker syrup.
  4. Once cooked you can pulse your blackberries with a hand blender (US: immersion blender). This breaks down the berries further, which makes the syrup easier to separate during step 5.
  5. Use a fine meshed seive over a large bowl to strain. This is easiest done in batches. I use pressing motion on to the blackberries with the back or a large metal spoon, combined with mixing and scaping. You will find that your syrup starts to leak through the seive. Blackberry syrup recipe homemade
  6. Repeat step 5 until you have got as much syrup out of the blackberries that you can.
  7. Either discard the leftover pulp and compost it, or use in a dessert pie or crumble. Bear in mind that the left over pulp will be much more seedy than regular blackberries.
  8. Your blackberry syrup will keep for a week in the fridge. You can put in a sealed jar or jug ready to use. Alternatively, you can freeze it in small containers and take them out before you need them. Using an ice cube tray is also a great idea for popping out individual portions when you need them. If you use cubes on something hot (like porridge or hot pie) then blackberry syrup ice cube will melt immediately.
  9. Enjoy!

Did you make this recipe?

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