This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Made with fresh seasonal summer berries, Maple Brown Sugar Bourbon Blackberries are perfect for serving over ice cream, on a pie, as a pie, on a cake. Turn the blackberry syrup into a nice cocktail drink. Pour some over your morning pancakes or waffles for a special weekend treat!
Canning blackberry syrup or canning blackberries is a fun summer activity, and these berries are infused with the delicious flavors of cinnamon and nutmeg along with the irresistible brown sugar, maple syrup, and bourbon. These can be made and refrigerated for use right away, or canned (makes great gifts!) or frozen to save for later.
I first made and shared this recipe in 2012. It’s been a popular and fun recipe on my blog for years. But I wanted to update it for a better user experience for you!
We appreciate your support
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.
berries
I saw these berry preserves on Punk Domestics when they posted a link to some recipes using liquors.
PD stated, “We love cooking with liquours. 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.”
I had to take a look! And I was excited to find this great idea from Local Kitchen. Bourbon. Maple. Brown Sugar. And, blackberries (my favorite berry)!
Sign me up!
The life cycle of a blackberry
I saw this article on photos of the life cycles of different things. It inspired me, so I decided to take this picture and share it here.
Blackberries have cool stages of life!
How to serve
These berries in syrup can be served in so many ways.
Serve the Blackberry bourbon sauce over a cake, like an angel food cake. Or, serve them over spice cakes.
Spoon some berries over ice cream, especially butter pecan ice cream or vanilla ice cream.
They’ll be fun to serve with grilled peaches in the summer too. Maybe with a dollop of whipped cream.
Spoon berries and a little syrup over lemon cheesecake.
Oh, and the bourbon maple syrup mixed into some whipped cream will be fantastic on pie!
Fill a pie crust with the soaked blackberries for a delicious pie.
Blackberry syrup for drinks
The recipe makes extra blackberry bourbon syrup, and such a delicious syrup it is!
Use the extra syrup for making spiced bourbon beverages.
Drop a spoonful of berries and syrup into a glass of champagne for an easy and fancy celebratory drink.
It makes great cocktails or mocktails. Some, but not all, of the alcohol is cooked off, so I wouldn’t serve these to kids, but fun for a light drink for adults.
Blackberry Bourbon Smash Cocktail
Try a Blackberry Bourbon Smash (like a mojito) with fresh muddled lime, mint, and Maple Brown Sugar Bourbon Blackberries topped with soda water.
6–7 mint leaves
½ ounce lime juice
3 Maple Brown Sugar Bourbon Blackberries from the preserves
2 ounces bourbon, optional (leave out for a lighter drink)
Cup of ice
¾ ounce maple syrup from the preserves
club soda
Combine mint leaves, lime juice, and blackberries in a shaker. Muddle until pulverized. Add bourbon, ice, and syrup, and shake vigorously for about 10 seconds.
Pour full contents into a rocks glass (no straining) and top with club soda. Stir and garnish with mint leaves and a blackberry.
If you’re going to can these, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.
You may be asking, “what makes it safe to water bath this can since there’s no added acid in the recipe? It’s primarily the acidic blackberries that make this safe to water bath can. The slightly acidic liquor just adds an extra layer of safety.
But, like I said, I love the flexibility that you can refrigerate these to use right away, which is usually how I enjoy them.
How to make preserves
These flavorful blackberries are easy to make, and I love that you can keep them in the fridge for use right away, freeze them for later, or can them for longer storage.
Please be sure to scroll down for the complete printable recipe card with ingredients and full instructions.
In a medium heavy bottomed saucepan, combine light brown sugar, water, maple syrup, cinnamon stick, and ground nutmeg. Bring to a boil over high heat, stirring until sugar is dissolved. Reduce heat and simmer 5 to 10 minutes, until syrup thickens. Don’t rush this step, or the syrup won’t be thick enough.
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.
Use the syrup and berries immediately. Or let them cool, transfer them to containers, and store in the fridge for up to a month. Berries can also be frozen for six months.
Canning blackberries
If you prefer to can them, please read on.
Transfer hot cooked berries to 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.
Canned berries can sit on the shelf for up to 1 year.
Mix it up
I think {affiliate link} Grade B Maple Syrup would be delicious in this; that extra maple flavor should work really well.
Want to try a different alcohol? Whiskey, rum, cognac, use your favorite.
You can also make this recipe with frozen berries. Frozen ones do tend to be softer than fresh ones, so keep that in mind.
Make the berries and syrup into a Blackberry bourbon jam /jelly by introducing pectin into the syrup. Bring to boil and stir at a boil a few minutes until the mixture thickens.
You could also simply thicken the blackberry syrup with some cornstarch mixed into water to make a dessert sauce that would be great over bread pudding or chocolate cake.
Blackberry recipes
I love blackberries! If you’re like me you’re always looking for new recipes to check out featuring the berry that grows wild in the PNW.
Be sure to check out my Blackberry Muffin cookies, blackberry cream scones, breakfast quinoa with blackberries, Blackberry peach fruit crisp, Blackberry Nutella hand pies, Blackberry pie, and blackberry curd.
Kitchen tools you may need
Heavy bottomed saucepan
slotted spoon
half-pint canning jars
canning lids
water bath canning system
Let’s Connect
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & 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 “tried it” photo (I would love to see)
via the pin.
Recipe
Maple Brown Sugar Bourbon Blackberries
Ingredients
- 1 cup light brown sugar
- 1 cup filtered water
- ¼ cup maple syrup
- 1 cinnamon stick
- ¼ teaspoon ground nutmeg
- 1/3 cup bourbon
- 1 & ½ pounds blackberries rinsed and cleaned
Instructions
Make syrup & berries
- 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.1 cup filtered water, 1 cup light brown sugar, ¼ cup maple syrup, 1 cinnamon stick, ¼ teaspoon ground nutmeg
- 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.1/3 cup bourbon, 1 & ½ pounds blackberries
- 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.
- Berries can be refrigerated or frozen at this point.
To can:
- 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.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Polly
Has anyone tried this with frozen berries? This sounds delicious!
Debi
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!
Boo
I love Jams & Jellys, sweet, savory, spicy hot. but so afraid of canning process (spoilage, poisonings) Am I supposed to fill to the very top edge so there’s no air space gap ? I am willing to try the method of just mix, boil, cooktop, pour in canning jars let cool and store in fridge and be able to eat next day. Do those jars still have to be sterilized, the seal tops also, for just to go in fridge ? I love to use the Jams, Jellys in a great deal of my cooking, on pork chops, chicken, ribs, mole, enchilada sauces, empanadas, Spoonfuls in sweet, hot spicy dips, fruits and now I really like your idea in drinks or hot teas. Of course, my favorite on toast, English muffin, plain bread. Your recipes look delish, favorable to, so am inspired to try the canning method. Thanks to much for sharing!
Debi
Boo, I don’t actually can my stuff for dry storage. I keep it in the fridge and give it away to friends. For longer storage, many recipes can be kept in the freezer. For this recipe, you want to fill the jar to 1/2 inch below the rim. Get out any air bubbles in the berries as well. I sterilize my jars & lids even for fridge stuff. Really, that just means running them through the dishwasher and drying them in the dishwasher. If you want to read more, I highly recommend https://nchfp.uga.edu/#gsc.tab=0 and https://www.ballmasonjars.com/ . Thank you so much for your kind words.
Melanie
I picked some blackberries yesterday and just finished making these. I can’t imagine how much better they will taste in a month, truly delicious! These will make an amazing holiday gift ❤️
Dena
Hi, I too am a big blackberry lover. Thank you for sharing this recipe, one question can you use these blackberries as you would for the others in recipes you shared?? One more question, could you please tell me how to make a pie with these wonderful berries??
Debi
Dena, thank you for the questions. I just know you’ll love these blackberries. Yes, you can use these berries in place of regular fresh ones in the recipes. Be sure to drain off the extra juices from these marinated berries, especially in things like baked goods (scones, muffins). You can leave the juices if you’re pouring them over cakes, yogurt, or cottage cheese. For the pie, I like this recipe https://lifecurrentsblog.com/blackberry-pie-with-buttermilk-sherbet/ it’s simple and easy. The more of the juices from the marinated berries that you use, you’ll want to increase the amount of tapioca starch. Otherwise the pie filling will be thin. Or, simply drain off all the juices and go with the recipe as written. Enjoy your berries!