Sunday, July 6, 2014

Raw Packed Wild Blackberries in Blackberry Sauce Canning Recipe!

Since blackberry season is in full swing, its time for canning!  We love fruit cobblers in our house so one of the blackberry recipes that I wanted to complete is raw packed blackberries in a blackberry sauce.  I like to raw pack them in the jar so that the berry still looks like a berry when I open the can.  A sauce made of blackberries is not absolutely necessary to raw pack them.  You can also use a heated sugar and water syrup.  However, since I have an abundance of blackberries, I want that added punch of blackberry flavor.  This recipe does not use a thickener since the final recipe will not need additional thickness, plus it is such a pain to order clear gel since no one carries it.

Also, if you like a blackberry syrup, you can stop before you add the raw berries and just can the syrup.  It's great as well.

Raw Packed Wild Blackberries in Blackberry Sauce


8 quarts of blackberries (separated into 3 qts and 5 qts)
8 cups of sugar
1/2 cup lemon juice


Rinse and place 3 quarts (12 cups) of blackberries in a crockpot.

Add sugar and lemon juice.  Mix.

Cook on low for 1 1/2 hours covered, mixing about every half hour.

Remove top and cook on high 3-4 hours mixing every half hour.

Using a blender or stick blender, blend berry mixture.

Strain in a fine mesh strainer to remove seeds.  Save syrup.

Meanwhile, prepare 20 half pints or 10 pint jars.

Rinse remaining 5 quarts (20 cups) of blackberries. Place blackberries in jars, filling snugly without crushing.

Pour syrup over berries leaving 1/2 inch for headspace.

Add lids and rings.

Waterbath 15 minutes at a full boil. Final quantity results may vary depending on the size of blackberries.

Final result is whole berries in a dark syrup!

For an easy Cobbler recipe:


1 vanilla boxed cake mix
1 large can of crushed pineapple, undrained
2 half pints or 1 pint of blackberries in syrup
1 - 2 sticks of butter (enough to cover cake mix)


Preheat oven to 350 degrees.  Spray 9X13 pan.  Pour crushed pineapple and blackberries into pan and mix. 

Sprinkle cake mix evenly over fruit mixture.  Cut butter into small pats and place evenly around the cake mix.  Pats of butter should not be next to each other but close.

Bake 25 - 30 minutes until top is golden brown. Serve with vanilla ice cream!

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