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You are here: Home / Beverages / Blackberry Syrup & Watermelon Blackberry Granita

July 22, 2016 By Kaitlin 30 Comments

Blackberry Syrup & Watermelon Blackberry Granita

Today (July 22nd), Ball brand is hosting it’s sixth annual Can-It-Forward Day. (You may recall my last post on Can-It-Forward Day, where I canned on my own for the very first time to make salsa.) Can-It-Forward day is a day to celebrate the joys of fresh preserving, and encourage both new and veteran canners to preserve more. This year, the day will be streamed online via Facebook Live from 10:00 am 3:30 pm EST. Throughout the day, the Ball brand and expert ambassadors will be demoing a variety of canning recipes. In the true spirit of “canning it forward,” for every engagement received on the videos, whether it be a comment, like or share, the brand donate $1 to a local charity, so be sure to check it out!

 

Can It Forward Day 2016

You can also ask Jarden Home Brands canning experts any preserving or home canning questions via Twitter with the hashtag #canitforward from 10AM – 5PM ET on July 22nd. Share your own #canitforward creations with the brand on Pinterest and Instagram as well!

Ball brand has also launched the Freshly Preserved Ideas Tumblr page, a “digital pledge page” a place for consumers to take the pledge to Can-It-Forward this year. Check it out and pledge!

To celebrate, I was sent The All New Ball Book of Canning and Preserving, a Case of Collection Elite Wide Mouth Pint Jars, one $5 off coupon to be used on FreshPreservingStore.com.

I really loved the new canning book from Ball; along with canning and preserving recipes, there are many recipes that incorporate the canned/preserved items.

source: freshpreserving.com/

source: freshpreserving.com/

I wanted to show off how great both types of recipes found in the book are, so I made a blackberry syrup to can, and used it in a watermelon blackberry granita.

Blackberry Syrup & Watermelon Blackberry Granita

 

The blue wide mouth pint jars are SO PRETTY. I have been using a set of the regular mouth blue pint jars as my drinking glasses for years so I was excited to use the wide mouth for their actual intended use!

source: freshpreserving.com/

source: freshpreserving.com/

 

I will get to the canning and recipes shortly, BUT Ball brand was also kind enough to provide a second set of the products I received as a giveaway to my readers! Details on how to enter will be at the end of the post!

Ingredients:

For Blackberry Syrup:

  • 3 lbs blackberries
  • 2 cups water
  • 2 3/4 cups sugar
  • 1/4 cup honey
  • 2 tbsp bottled lemon juice

For Watermelon-Blackberry Granita:

  • 8 cups seeded watermelon cubes
  • 1/2 cup Blackberry Syrup
  • 2 tbsp fresh lime juice

Gear:

  • stainless steel or enameled Dutch oven
  • wire-mesh strainer
  • 3 pint jars, lids, and bands
  • large pot for canning + a rack to keep the jars off the bottom of the pot
  • cheesecloth
  • 13×9 inch baking dish

So, since my last post, I’ve upgraded my canning situation to the Ball Fresh Preserving Kit. However, for beginners, you really can’t beat the value of the Beginners Kit that I used last year to make the salsa. On to the recipes!

Prep all of your ingredients and set aside. Wash your jars, lids, and bands in hot, soapy water and rinse well. Keep the jars warm until they are ready to use (you can either add them to a pot of simmering water, or I just added them to my dishwasher during the heated dry cycle). The reason you want them to stay warm is so that they don’t break when you fill them with the hot syrup later on.

Add the blackberries and water to a 6 quart stainless steel or enameled Dutch oven. Bring to a simmer over medium-low heat.

IMG_5302

Cook, uncovered for 20 minutes, stirring occasionally. Don’t boil, just a gentle simmer.

IMG_5303

Remove from heat. Line a wire-mesh strainer with two layers of a dampened cheesecloth and place over a bowl. Pour the berry mixture into the strainer and let drain for 2 hours, or as needed to extract 4.5 cups juice. Do not press or squeeze the mixture.

IMG_5304 IMG_5307

Discard the solids and return the juice to the Dutch oven. Add the sugar, honey, and lemon juice. Bring to a full rolling boil over medium high heat and boil for 1 minute.

IMG_5309

Take one jar, lid, and band out of wherever you have it warming. Ladle the syrup into the jar, leaving 1/2 inch headspace (this is about to where the lowest screw line is on the jar – Ball sells a bubble remover and headspace tool to help you measure this out).

IMG_5310

Remove air bubbles by pushing the non-metallic spatula (or the plastic headspace tool) around the inside edges of the jar. Air bubbles inside the jar may affect how well the jar seals. You also don’t want to use metal utensils because it can scratch the glass which can lead to breakage.

Wipe the rim to remove any particles of food that may prevent a vacuum seal using a clean, damp cloth.

Center the lid on the jar so that only the sealing compound (that orangy stuff) is in contact with the jar rim. Screw a band over the lid until fingertip-tight. Don’t make the bands any tighter than fingertip tight; remaining air inside the jar must be able to escape during canning so that a seal forms. Repeat with the remaining jars.

IMG_5311

Fill a large stockpot with enough water to cover the jars with at least 1 inch of water. Bring to a boil. Boil jars for 10 minutes (if you’re in higher altitudes, the times are different and will require a longer time to boil depending on the altitude.) After 10 minutes, turn off the heat and let jars stand in the water for 5 minutes.

IMG_5312

After the jars are cool (it will take a good 8-12 hours), check the seal by tapping on the top in the center of the lid. If it pops, the jar didn’t seal correctly. (You can try to reseal it by removing the lid and band, cleaning off the rim, and adding a new lid and adding it back to simmering water for 10 minutes, or you can just add that jar to your fridge and use it in the next week or so. There is nothing “wrong” with that jar’s ingredients, it just didn’t seal properly so should be eaten sooner.)

Blackberry Syrup & Watermelon-Blackberry Granita #CanItForward

To make the Watermelon-Blackberry Granita, add the watermelon, in batches, to a blender and process until liquefied.

IMG_5350

Pour into a 13×9 inch baking dish and stir in the blackberry syrup and lime juice.

IMG_5351

Freeze for 3 hours or until ice crystals form, stirring every 30 minutes.

IMG_5353

Place a 2 quart container with a tight-fitting lid in the freezer for 10 minutes. Transfer the granita to the chilled container and store in the freezer. Let the mixture stand in the refrigerator for 15 minutes before serving.

Blackberry Syrup & Watermelon-Blackberry Granita #CanItForward

 

The granita can be served as is, or with a splash of vodka or rum to make a yummy adult treat. (I’d suggest using gin!)

Blackberry Syrup & Watermelon-Blackberry Granita #CanItForward

 

I love how fresh tasting this granita is. The blackberry syrup holds its own against the watermelon and makes for a really refreshing treat on a hot summer day.

Blackberry Syrup & Watermelon-Blackberry Granita #CanItForward

The syrup would also be delicious added to some iced lemonade, or drizzled over ice cream, yum!

 

Ready for the giveaway? Enter using the widget below! Good luck and be sure to check out Can-It-Forward Day today!

a Rafflecopter giveaway

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Blackberry Syrup & Watermelon-Blackberry Granita #CanItForward

Blackberry Syrup & Watermelon-Blackberry Granita #CanItForward

Ingredients

    For Blackberry Syrup:
  • 3 lbs blackberries
  • 2 cups water
  • 2 3/4 cups sugar
  • 1/4 cup honey
  • 2 tbsp bottled lemon juice
  • For Watermelon-Blackberry Granita:
  • 8 cups seeded watermelon cubes
  • 1/2 cup Blackberry Syrup
  • 2 tbsp fresh lime juice
  • Gear:
  • stainless steel or enameled Dutch oven
  • wire-mesh strainer
  • 3 pint jars, lids, and bands
  • large pot for canning + a rack to keep the jars off the bottom of the pot
  • cheesecloth
  • 13×9 inch baking dish

Instructions

  1. Prep all of your ingredients and set aside. Wash your jars, lids, and bands in hot, soapy water and rinse well. Keep the jars warm until they are ready to use (you can either add them to a pot of simmering water, or I just added them to my dishwasher during the heated dry cycle). The reason you want them to stay warm is so that they don’t break when you fill them with the hot syrup later on.
  2. Add the blackberries and water to a 6 quart stainless steel or enameled Dutch oven. Bring to a simmer over medium-low heat.
  3. Cook, uncovered for 20 minutes, stirring occasionally. Don’t boil, just a gentle simmer.
  4. Remove from heat. Line a wire-mesh strainer with two layers of a dampened cheesecloth and place over a bowl. Pour the berry mixture into the strainer and let drain for 2 hours, or as needed to extract 4.5 cups juice. Do not press or squeeze the mixture.
  5. Discard the solids and return the juice to the Dutch oven. Add the sugar, honey, and lemon juice. Bring to a full rolling boil over medium high heat and boil for 1 minute.
  6. Take one jar, lid, and band out of wherever you have it warming. Ladle the syrup into the jar, leaving 1/2 inch headspace.
  7. Remove air bubbles by pushing the non-metallic spatula (or the plastic headspace tool) around the inside edges of the jar. Air bubbles inside the jar may affect how well the jar seals. You also don’t want to use metal utensils because it can scratch the glass which can lead to breakage.
  8. Wipe the rim to remove any particles of food that may prevent a vacuum seal using a clean, damp cloth.
  9. Center the lid on the jar so that only the sealing compound (that orangy stuff) is in contact with the jar rim. Screw a band over the lid until fingertip-tight. Don’t make the bands any tighter than fingertip tight; remaining air inside the jar must be able to escape during canning so that a seal forms. Repeat with the remaining jars.
  10. After the jars are cool (it will take a good 8-12 hours), check the seal by tapping on the top in the center of the lid. If it pops, the jar didn’t seal correctly. (You can try to reseal it by removing the lid and band, cleaning off the rim, and adding a new lid and adding it back to simmering water for 10 minutes, or you can just add that jar to your fridge and use it in the next week or so. There is nothing “wrong” with that jar’s ingredients, it just didn’t seal properly so should be eaten sooner.)
  11. To make the Watermelon-Blackberry Granita, add the watermelon, in batches, to a blender and process until liquefied.
  12. Pour into a 13×9 inch baking dish and stir in the blackberry syrup and lime juice.
  13. Freeze for 3 hours or until ice crystals form, stirring every 30 minutes.
  14. Place a 2 quart container with a tight-fitting lid in the freezer for 10 minutes. Transfer the granita to the chilled container and store in the freezer. Let the mixture stand in the refrigerator for 15 minutes before serving.
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https://icancookthat.org/2016/07/blackberry-syrup-watermelon-blackberry-granita-canitforward.html

Filed Under: Beverages, Canning, Dairy Free, Dessert, Freezable, Giveaway, Gluten Free, Make Ahead, Meatless, Nut Free, Review, Vegetarian Tagged With: Blackberries, Blackberry, Canning, Dairy Free, Dessert, Freezable, Giveaway, Gluten Free, Granita, Honey, I Can Cook That, Lemon Juice, Lime Juice, Make Ahead, Recipe, Review, Sugar, Syrup, Vegetarian, Watermelon

Comments

  1. cyndi br says

    July 23, 2016 at 6:28 pm

    I would fill it with peach preserves first

    Reply
  2. Margot C says

    July 23, 2016 at 11:53 pm

    I make a Blackberry thing too! I make a jam that is Blackberries (say 6 pints)/Lemon Juice & Zests/Turbinado Sugar/One entire Vanilla Bean Pod + Pectin; that is fantastic actually. I scrape out the vanilla seeds but also put the pods in with the fruit while I cook it (then fish them back out!). People freak over this. So, I would put it in those jars.

    Reply
  3. sandra says

    July 24, 2016 at 2:56 am

    I would can peaches

    Reply
  4. DJ says

    July 24, 2016 at 4:13 am

    I would put some blueberry jam in these jars.

    Reply
  5. Kristen says

    July 24, 2016 at 5:19 pm

    I’d like to fill them with stewed tomatoes.

    Reply
  6. Brenda Haines says

    July 24, 2016 at 8:06 pm

    Marionberry jam is first on my list this year.

    Reply
  7. Erin Ellis says

    July 24, 2016 at 11:02 pm

    I would fill it with Raspberry Jam first! Thank you for the wonderful giveaway.
    Erin

    Reply
  8. Janice Cooper says

    July 25, 2016 at 12:20 am

    I would fill it with Grape Jam! Thanks for this fun giveaway 🙂

    Reply
  9. Steph says

    July 25, 2016 at 1:16 am

    I will make pickles !

    Reply
  10. Jessica says

    July 25, 2016 at 4:08 am

    I would make strawberry freezer preserves.

    Reply
  11. beth says

    July 25, 2016 at 1:34 pm

    I would probably try to can peaches.

    Reply
  12. Realia M says

    July 25, 2016 at 10:35 pm

    I would love to try making some jams for the jars!

    Reply
  13. Vera K says

    July 25, 2016 at 11:06 pm

    I need to turn some of my huge blackberries into jam.

    Reply
  14. Diana Cote says

    July 26, 2016 at 1:52 am

    I would probably start with Japanese cucumber pickles and kimchi but I also love fruit, and making my own preserves would be great.

    Reply
  15. Noreen says

    July 26, 2016 at 5:42 am

    Pickles, I want to make pickles first

    Reply
  16. Vunda V says

    July 26, 2016 at 12:19 pm

    I would try peach jam!

    Reply
  17. Jenny S says

    July 26, 2016 at 5:36 pm

    I’ve always wanted to can my own dill pickles.

    Reply
  18. Michelle J. says

    July 26, 2016 at 9:07 pm

    Zesty salsa!

    Reply
  19. Lauren says

    July 27, 2016 at 2:01 pm

    I would fill them with strawberry jam.

    Reply
  20. manda says

    July 27, 2016 at 3:31 pm

    I would put jam in the jars.

    Reply
  21. Jaclyn Reynolds says

    July 28, 2016 at 11:15 pm

    Would love to make peach jam!

    Reply
  22. Jeffrey says

    July 29, 2016 at 12:24 am

    I would like to fill the Wide Mouth Pint Jars with jalapeno raspberry preserves!

    Reply
  23. Gina M says

    July 29, 2016 at 12:52 am

    I would love to make refrigerator dill pickles with my home grown cucumbers.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

    Reply
  24. Rust says

    July 29, 2016 at 1:43 am

    Tomato sauce from my homegrown tomatoes.

    Reply
  25. Kit says

    July 29, 2016 at 2:43 am

    I will fill my jars with fresh peppers from my garden.

    Reply

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