Maple – Brown Sugar – Bourbon Blackberries! Perfect for serving over ice cream, on a pie, as a pie, on a cake. Turn the syrup into a nice sippin’ beverage. Pour some over your morning pancakes for a special weekend treat! And, they’re a great way to use fresh seasonal berries!
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Boozy berries
I saw these berries on Punk Domestics the other day when they posted a link to some recipes on their site using booze.
PD stated, “We love cooking with booze. Sometimes we even use it in the food! [hee hee] A shot of bourbon, vodka, wine or beer can add depth and complexity to jams, mustards, and more.” Well, I had to take a look!
Blackberries, my favorite berry
I found this great idea from Local Kitchen. Bourbon. Maple. Brown Sugar. And, blackberries (my favorite berry)! Sign me up!
The life cycle of a blackberry
Recently I saw an article on photos of the life cycles of different things. It inspired me, so I decided to take this picture and share it here. I just love how this looks. Blackberries have cool stages of life, no?
How to serve
Mmmm, some butter pecan ice cream with Maple Brown Sugar Bourbon Blackberries. Yum. Or, maybe serve them over a spiced pound cake. I think they’ll be fun to serve with fresh peaches in the summer too.
I had extra syrup after canning the berries. But, I’ll use the extra syrup for making spiced bourbon adult beverages. The syrup tastes amazing! All bourbon-y and sweet. I can’t wait to try the finished berries (it’s pretty doubtful that I’ll wait the whole month)!
Mix it up
I think the next time I make this, I’ll try it with Grade B Maple Syrup, that extra maple flavor should work really well.
Please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.
Let’s Connect
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
Maple – Brown Sugar – Bourbon Blackberries Recipe
Maple Brown Sugar Bourbon Blackberries
Ingredients
- 1 cup filtered water
- 1 cup light brown sugar
- ¼ cup maple syrup
- 1 cinnamon stick
- ¼ teaspoon ground nutmeg
- 1/3 cup good bourbon
- 1 pound blackberries rinsed and cleaned
Instructions
- In a medium heavy bottomed saucepan, combine all ingredients except bourbon and blackberries. Bring to a boil over high heat, stirring until sugar is dissolved. Reduce heat and simmer 5 to 10 minutes, until syrup thickens.
- Using a slotted spoon, remove cinnamon stick. Add bourbon and bring syrup back to a boil (syrup will bubble up a bit at this point). Add blackberries and simmer for 5 minutes.
- While the berries are cooking, prepare (get out and make sure they are squeaky clean) the jar(s) you’ll use to store and/or give away the berries.
- Transfer cooked preserves to the clean ready jars; using a slotted spoon pack berries into jars, tamping on the jar a few times to settle berries. Ladle syrup over berries to ½-inch headspace; remove any air bubbles, wipe rims, affix lids and process in a boiling water bath for 10 minutes. Please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars. Allow berries to sit on the shelf for at least 1 month in order to flavors to develop. Store up to 1 year.
Looks and sounds excellent!
Just wow! What a wonderful recipe! Can’t wait to try this!
Is it possible to substitute other fruit in this recipe and still be able to can it safely? I’m interested in trying this with watermelon rinds:)
Carrie, wow, that sounds really cool! I don’t actually can most of my stuff, and haven’t ever worked with watermelon rinds. That being said, what I know of canning, the blackberries aren’t adding any preserving agents to speak of, so I think it would be fine to change out fruits. I’d suggest taking a look at these sites just to be sure: the USDA’s National Center for Home Food Preservation http://nchfp.uga.edu/publications/publications_usda.html or the official site from the makers of Ball jars http://www.freshpreserving.com/ Especially that USDA site, they have really good info on canning. I’d love to hear how it goes if you try it!
Has anyone tried this with frozen berries? This sounds delicious!
Hi Polly, I haven’t tried it with frozen berries, but I bet it would still work. And thanks! Let me know if you try it! Thanks!