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!
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!
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
Please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.
Maple – Brown Sugar – Bourbon Blackberries Recipe
Maple Brown Sugar Bourbon Blackberries
Serve these berries over any dessert, over over brunch pancakes. They're a great way to use seasonal 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.
Jenni says
That sounds wonderful, and we have blackberry bushes right across the street from us and at the edge of our property. Will just have to fight the deer for them!
Debi says
I can’t wait to be up in Washington where the berries grow wild so we can pick a huge bunch and make these! Hopefully you get more than the deer. 🙂
Joan Hayes@chocolate and more says
I love canning and I have blackberries growing in the yard, can’t wait to give this a try! Pinned!
Michelle says
This sounds and looks amazing! I will definitely be trying this recipe. Great for gift giving 🙂 Thanks so much for linking up to Creative Thursday this week. I can’t wait to see what you link up next week. Have a wonderful weekend.
Michelle
Debi says
I want blackberry bushes! I can’t wait to take the boys for a walk in the woods to gather some. Thank you for sharing on Thursday’s Treasures Week 33. Hope to see you again next week. My twins have been playing your little turtle game forever it seems. I had to get them off of it so I could post. lol <3 and hugs! http://www.recipesformyboys.com/2012/05/thursdays-treasures-1st-co-host-is-joan.html Open all week.
Heather says
This looks so incredible – I am loving the color of those berries.
Michelle says
Just wanted to let you know you’re being featured this week so stop by and take a peek 🙂
Debi says
Hi Michelle! Thanks for featuring my Maple Bourbon Blackberries! Thanks also for hosting. I’m unable to leave a comment on your site because of how my site is hosted. So, hopefully you’ll see this. Have a wonderful rest of the week! 🙂
lis says
mmmm… almost blackberry season and this recipe looks amazing!! thank you, thank you!!
Julie says
I’m confused about the amount this makes, Does it really only make one Jar (1 pint) “Makes 1 pint jar of berries plus extra syrup”?
Debi says
Yes, when I made it, I filled one pint jar with berries. Plus I had about 1/2 to 3/4 cup of liquid (I’m going off memory here, and I didn’t measure) leftover that didn’t fit in the jar. I ate that right away. The jar you see in the pictures is the only jar I got from making this.
Julie says
Thanks that will let me know how much I need to make more than a jar, since I don’t think one jar will do (wink wink) 🙂
alicia says
What if I don’t want to can it? Could I just put it in the refrigerator after it cools off?
Debi says
Yep, you sure can just put it in the fridge. That’s all I did with it. I don’t really “can” things. But I love jams and preserves. I’d say you probably want to eat it after a month or two. With the sugar and alcohol in there it’s pretty preserved if you do the canning or not.
Alicia says
Thank you for replying, I can’t wait to try your recipe 🙂
Judy says
Tried this its amazing! I put it in little four oz jars for Christmas, made two batches , loved it so much I drank the juice while making the second batch!!
Jodie @Jodies Kitchen says
I am so happy you posted this.I am even happier that Linda from A Meal Planning Maven pinned it.I found it on Pinterest ..yay I know some folks that will love this here at home.
Joelle says
I’ve used this recipe for two years now and it is truly fabulous! Last year I canned 10lbs of fresh, wild blackberries (from my own backyard!), and they were gone by January. This year I will double that and give some away as gifts.
Debi says
Awesome! I’m so glad you like it! This totally makes my day! Thanks for taking the time to write to me! 🙂
Joanne/WineladyCooks says
O.K. Debi, I’m sold. Maple Brown sugar bourbon blackberries is on the TOP of my ‘must make’ list, can’t wait to pour it over my ice cream, and then maybe pancakes. Thanks so much for sharing the recipe. Pinned/shared.
Patty Anderson says
Looks and sounds excellent!
auntbeesrecipes says
Just wow! What a wonderful recipe! Can’t wait to try this!
carrie howery says
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:)
Debi says
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!
Polly says
Has anyone tried this with frozen berries? This sounds delicious!
Debi says
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!