Blackberry Lemonade Concentrate: Make Refreshing Homemade Syrup

Canning blackberry lemonade concentrate is a simple way to preserve that sweet-tart taste of summer so you can enjoy a glass of homemade lemonade any time, even after fresh berries are gone.

The method uses the same safe, high-acid lemonade concentrate technique that’s commonly used for canning fruit juice concentrates, with blackberry juice added for color and a richer berry flavor. Because the base is lemon juice and fruit juice, this is an easy water bath canning project that stores well in the pantry.

This approach is similar to other berry lemonade concentrates, like blueberry or strawberry lemonade concentrates, although those recipes often use pureed fruit. Blackberries are naturally seedy, so extracting juice before making the concentrate gives a smoother final drink. The same juice-extraction approach works well for other fruits such as plums or peaches.

Why you’ll love this blackberry lemonade concentrate recipe!

Blackberry lemonade tastes like summer in a glass, and the concentrate is particularly handy because it’s quick to mix and very versatile. Use it with still or sparkling water, stir it into iced tea, or add a splash to desserts and marinades.

It’s also a great way to rescue berries that are a bit soft or past peak. After a big pick-your-own day when the fridge is full, I often transform the extras into concentrate to enjoy all season. With a few jars on the shelf, serving last-minute guests feels effortless—just pour into a pitcher and add ice and garnishes.

Ingredients for Blackberry Lemonade

This recipe keeps things straightforward: make blackberry juice, then combine it with lemon juice and sugar to create a bold, pourable concentrate that cans easily.

• Lemon juice: Provides the classic lemonade tang and the high-acid base used in water bath canning.
• Blackberry juice: Gives berry flavor and a deep purple color that elevates plain lemonade.
• Sugar: Sweetens the concentrate and helps balance the tartness while preserving bright flavor.
• Water: Used only to help extract juice from the berries without scorching.

You can substitute other berry juices — raspberry, black raspberry, or blueberry — using the same volume of finished juice. If your blackberries are especially sweet, reduce the sugar slightly to taste, but remember the concentrate should be strong in flavor in the jar.

Bottled lemon juice is convenient and consistent for acidity when canning larger batches, though fresh-squeezed lemon juice can deliver brighter flavor if you prefer. The lemon juice in this recipe is primarily for flavor; blackberry juice can be canned on its own if desired.

How to Make Blackberry Lemonade Concentrate

Make a small batch of blackberry juice, combine it with lemon juice and sugar, then hot-pack and process the jars in a boiling water bath.

Make the blackberry juice

In a saucepan combine blackberries and a little water and bring to a gentle simmer. Mash the berries as they heat to release their juice, then simmer until fully softened and the liquid has a deep color. Strain through a jelly bag or fine-mesh strainer to remove seeds and pulp, collecting a clear, seed-free juice.

Make the lemonade concentrate

Measure the blackberry juice and lemon juice into a clean pot, add the sugar, and warm over medium heat. Stir until the sugar dissolves and the mixture is steaming hot. You are only heating to combine and sanitize, not reducing the liquid.

Prepare jars and canner

While the concentrate warms, wash jars and keep them hot and set up your water bath canner. Because this recipe processes long enough, pre-sterilizing jars isn’t necessary, but keeping jars hot reduces thermal shock when filling.

Canning Blackberry Lemonade Concentrate

Ladle the hot concentrate into hot jars, leaving 1/4 inch headspace. Remove air bubbles, clean the jar rims, and apply two-piece canning lids fingertip-tight. Process jars in a boiling water bath for the recommended time for your altitude. When processing finishes, turn off the heat, remove the canner lid, and let jars sit in the hot water for about 5 minutes to reduce siphoning. Remove jars, cool undisturbed for 12–24 hours, then check seals, label, and store.

Serving Ideas

For classic lemonade, mix one part concentrate with three parts cold water and adjust to taste. Serve over ice with lemon slices, fresh berries, or mint.

Try the concentrate with sparkling water for a fizzy blackberry lemonade, stir it into iced tea for a berry-flavored Arnold Palmer, or use it in cocktails and mocktails. A splash also brightens fruit salads or can be brushed on warm cakes as a quick glaze.

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Servings: 64 servings, about 4 pints

Blackberry Lemonade Concentrate

This canned blackberry lemonade concentrate is richly flavored, sweet-tart, and ready to become instant homemade lemonade. Make a small batch of blackberry juice, combine it with lemon juice and sugar, then water bath can in pints for pantry-ready concentrate.

Prep: 1 hour hr

Cook: 10 minutes mins

Canning Time: 10 minutes mins

Total: 1 hour hr 20 minutes mins

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Equipment

• Water bath canner
• Jelly strainer with bag (or fine-mesh strainer)

Ingredients

• 2 cups blackberry juice
• 4 cups lemon juice
• 4 cups sugar

Instructions

• Prepare a water bath canner, jars, and lids.
• Make the blackberry juice: simmer blackberries with about 1 cup water until the fruit is soft and releases liquid. Mash while cooking, then strain through a jelly bag or fine-mesh strainer to remove seeds and pulp. Measure 2 cups of the finished juice.
• In a clean pot, combine 4 cups lemon juice, 2 cups blackberry juice, and 4 cups sugar. Heat until steaming and sugar is dissolved.
• Ladle the hot concentrate into hot jars, leaving 1/4 inch headspace. Remove bubbles, wipe rims, and apply lids fingertip-tight.
• Process in a boiling water bath canner for 15 minutes for pints and half pints, adjusting time for altitude. After processing, turn off heat, let jars rest in the canner for 5 minutes, then remove and cool 12–24 hours. Check seals and store.

Notes

The proportions in this recipe can be adjusted to taste—add more or less blackberry juice, lemon, or sugar. All listed ingredients are safe for water bath canning as used here.

Blackberry juice is typically made from about 8 cups fresh blackberries and 1 cup water, simmered 5–10 minutes and strained. Expect roughly 1 cup of juice per quart of fruit; a pound of blackberries is about 3 cups, so plan on 2½–3 pounds of fruit.

Lemon juice may be fresh or bottled; either works for this recipe.

If jars are short of headspace when filling, add a small amount of water to reach the proper level before processing.

This recipe is written for strained juice, but processing times are sufficient for purees as well if you prefer a thicker concentrate.

Altitude Adjustments

Adjust water bath processing times by altitude as follows:

• Under 1,000 Feet: 15 minutes for half pints, pints, and quarts.
• 1,001 to 6,000 Feet: 20 minutes for half pints, pints, and quarts.
• Above 6,001 Feet: 25 minutes for half pints, pints, and quarts.

Nutrition

Calories: 55kcal, Carbohydrates: 14g

Nutrition information is automatically calculated and should be used as an approximation.

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