12 servings (1/2 cup each)
Ingredients:
8 cups blackberries, fresh or thawed from frozen
2 medium apples, cored and shredded
1 1/2 tbsp fresh lemon juice
1/2 cup no added sugar pancake syrup
Directions:
Add 6 cups of rinsed berries, grated apple, lemon juice and syrup to a large pot over high heat.
Once the mixture comes to a boil, lower the heat to medium and allow the mixture to simmer for an hour. The berries should burst and thicken so make sure to stir as you go.
After an hour, remove from the heat, add the remaining 2 cups of washed berries and stir.
Ladle the hot preserves into clean 8 ounce canning jars, leaving a 1/4 " of head space. You should get around 6 full jars, depending on the size of your berries and apples.
Clean any of the preserves from the rim and threads with a clean damp cloth. Center the lids on the jars and tighten until they are finger tight.
Place filled jars into a large pot and fill with water, making sure the water covers the tops of the jars by 1-2". Boil for 10 minutes, turn off the heat.
Carefully remove the jars from the pot and set upright on a towel to cool.
Let them sit undisturbed for a couple of hours.
After cooling, test seals by pressing down on the center of each lid. If the lid does not flex up and down, it is sealed.
If your jar does not seal, refrigerate and use within 3 weeks. If the preserves are sealed, you can store them, unopened, in a cool, dark place for up to a year.
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