Bumbleberry Syrup Recipe

Photograph: Lucy Baker

This near-effortless syrup can be stored in the fridge for several months, or preserved in a hot water bath and kept on the shelf for up to a year. The uses for it are endless: stir it into summery cocktails, flutes of Champagne, or lemonade; swirl it into yogurt or oatmeal, or drizzle it over ice cream, cakes, and pies.

Inspiration taken from the Ball Complete Book of Home Preserving

Recipe Facts

Active: 45 mins
Total: 2 hrs 45 mins
Makes: 3 cups

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  • 2 cups blueberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 tablespoon freshly grated lemon juice
  • 1 1/2 cups sugar
  • 1 tablespoon freshly squeezed lemon juice


  1. Combine the blueberries, raspberries, blackberries, and lemon juice in a large, heavy-bottomed pot. Add 1 cup of water and bring to a boil over medium-high heat. Reduce the heat and boil gently until the berries have softened and released most of their juices, about 5 minutes.

  2. Transfer berry mixture to a strainer lined with cheesecloth and set over a large bowl. Allow berry mixture to drain completely, about 2 hours. Discard the solids and reserve berry liquid.

  3. Combine sugar and 2 cups of water in a medium, heavy-bottomed pot. Bring to a boil, stirring to dissolve the sugar. Boil until the mixture reaches 230°F. Add the berry liquid and return to a boil. Boil for 5 minutes.

  4. Strain the syrup through a sieve into a large bowl. Stir in the lemon juice. The syrup can be ladled into jars and processed in a hot water bath. Preserved jars will keep for up to a year on the shelf. Otherwise, store the syrup in the refrigerator for up to two months.

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