Maple – Brown Sugar – Bourbon Blackberries

Maple – Brown Sugar – Bourbon Blackberries… need I say more?

maple brown sugar bourbon blackberries

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!

maple brown sugar bourbon blackerries

I found this great idea from Local Kitchen. Bourbon. Maple. Brown Sugar. And, blackberries (my favorite berry)! Sign me up!

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)!

I think the next time I make this, I’ll try it with Grade B Maple Syrup, that extra maple flavor should work really well.

Maple - Brown Sugar - Bourbon Blackberries

Maple Brown Sugar Bourbon Blackberries
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1347 calories
292 g
0 g
3 g
7 g
0 g
1021 g
70 g
266 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1347
Calories from Fat 21
% Daily Value *
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 70mg
Total Carbohydrates 292g
Dietary Fiber 24g
Sugars 266g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup filtered water
  2. 1 cup light brown sugar
  3. ¼ cup maple syrup
  4. 1 cinnamon stick
  5. ¼ teaspoon ground nutmeg
  6. 1/3 cup good bourbon
  7. 1 pound blackberries, rinsed and cleaned
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  1. Makes 1 pint jar of berries plus extra syrup
Adapted from Local Kitchen
Adapted from Local Kitchen
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Please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.

blackerries in maple bourbon syrup

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  1. 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!

  2. 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. :)

  3. says

  4. 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.


  5. 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! :)

  6. lis says

    mmmm… almost blackberry season and this recipe looks amazing!! thank you, thank you!!

  7. 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”?

  8. 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.

  9. 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) :)

  10. alicia says

    What if I don’t want to can it? Could I just put it in the refrigerator after it cools off?

  11. 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.

  12. 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!!

  13. 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.

  14. 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.

  15. 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.

  16. 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:)

  17. 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 or the official site from the makers of Ball jars Especially that USDA site, they have really good info on canning. I’d love to hear how it goes if you try it!


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