I’m not hugely sweet toothed, but the taste of real blackberry juice in my Blackberry Lollipops means that these little beauties could win me over any day. And with only 2 ingredients, they have to be better than all the unpronounceable things you find in regular, shop bought sweets.
Please note, you will need a jam thermometer to make this recipe. I’d recommend you make it on a day when you don’t have children or dogs running underfoot, as the syrup gets super hot as it boils frantically. Oh, and wear long sleeves!
Blackberry Lollipops
How to Make Blackberry Lollipops
Cook Time
1 hr
Total Time
1 hr
Course:
sweet treats
Cuisine:
British
Keyword:
blackberry lollipops
Servings: 20
Calories: 83 kcal
Instructions
-
Gently heat the berries in a pan with a lid, until the fruit have changed colour, and there is a fair bit of juice in the bottom of the pan.
-
Pour into a sieve over a small pan & smush the berries through to extract as much juice as you can. Throw away the seeds (or feed them to your hens if you have any)
-
Add the sugar to juice and heat until the sugar has dissolved, stirring continuously.
-
Quit stirring, pop the jam thermometer into the hot goo, and let it boil. It becomes quite ferocious at this point, and if you get splashed it will burn.
-
As soon as it reaches the 'Hard Crack' stage (154c/310f) take the pan off the heat and stand it in a sink of very cold water to stop it cooking.
-
Carefully tip teaspoon size drops onto an oiled marble slab, or silicone baking sheet.
-
Before it cools too much, lay a lolly stick (I got mine on ebay really cheap) into the centre of the goo, and add a little more syrup on top to seal the stick in.
-
When cool, gently lift the sticks up and peel the lolly away. Wrap in lolly bags, foil, greaseproof paper, cling film or cellophane.
-
And that's it! If you give it a go, do let me know how you get on, and why not try other berries, such as strawberry or raspberry too?
Nutrition Facts
How to Make Blackberry Lollipops
Amount Per Serving
Calories 83
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 0mg
0%
Potassium 24mg
1%
Total Carbohydrates 21g
7%
Dietary Fiber 0g
0%
Sugars 20g
Protein 0g
0%
Vitamin A
0.6%
Vitamin C
3.8%
Calcium
0.4%
Iron
0.6%
* Percent Daily Values are based on a 2000 calorie diet.
simpleijustdo says
This sounds so completely yummy and wonderful! And I love the word “lolly”!
HedgeComber says
Haha.. LOLLY! :)
colouritgreen says
oh now.. that is a good idea!
HedgeComber says
Enjoy them! :)
Heather says
This looks incredibly easy! Yum!
HedgeComber says
It really was, and only 2 ingredients surely makes it a winner :)
Janie x
Paula Parrish says
Oh my gosh, your DIY lollipops look super yummy. I bet that the real fruit makes them taste so good. I pinned your link to make some lollipops later. ;o)
HedgeComber says
Thanks for the pin Paula, I do hope you get around to trying them!
Janie x
Jan says
Cute! Love the photo! :)
HedgeComber says
Thank you! Off to check your blog out now.. :)
Janie x
Stevie Taylor says
Would love to try it but we lost all the blackberries this year. They were just ready to turn plump and juicy when we had 100 degree temps and no rain for 2 weeks. Ugh! All shriveled up and gone by the time the rain finally came. Maybe next year!
HedgeComber says
Oh no! Do you have any other berry fruit around? I guess not. I feel very sad for you Stevie, if you’d like me to send you some from Cornwall, I’d be happy too! (I would send you some lollipops, but there aren’t any left and as I value the enamel on my teeth I shan’t be making any more this year!) :)
Janie x
Cassia says
Very cool, i will save this to do with my kids on the next school break. A mama has to plan those types of events. Thank you!
HedgeComber says
What fun! I’m sure the kids will be grateful! Thanks for popping in Cassia, Janie x
Sandra says
Yummy!!! My children love lollipops and to make my own this simply would be great.
HedgeComber says
I hope they enjoy these ones Sandra :)
Nicole says
I bet these are so yummy! I plan on attempting hard candy for holiday treats – pinning & going to try :)
HedgeComber says
Ooh nice idea, enjoying real blackberry taste during the depths of winter. Thanks for the pin!
Janie x
Michele says
These look wonderful! We’ll have to give it a go (; Found you via Homestead Revival – so glad I stopped by and can’t wait to come back for more posts (:
HedgeComber says
Enjoy Michelle! x
Stacey Mathews says
How much fun! These would make great Christmas gifts….. A little taste of summer in the middle of winter.
HedgeComber says
Bet you they don’t least that long Stacey – our certainly didn’t! :)
Jennifer says
I just made these with strawberry and raspberry blended together. They are so brightly flavored, it is amazing and cmpletely uncompairable to store bought lollipops. Love it!
HedgeComber says
Great stuff Jennifer, if you’re on facebook please post pics – I’d love to see them! Janie x
Gretchen says
These look amazing – I’m definitely going to keep them on my list of ‘must try’ Thanks for linking up!
HedgeComber says
Cheers Gretchen, see you next week! Janie x
Jennifer says
Just curious, when you heat your 300 g of blackberries, how much juice do you end up with? Meaning, what amount of juice do you mix with the sugar?
Thank you!
Jen
HedgeComber says
I used the juice of 1/2 a lemon, so that with whatever comes out of the fruit (does that help?) x
Tanya @ Lovely Greens says
I’ve never made lollies before but I’m very tempted by your recipe! I’ll bet they’re extra delicious made with the massive thornless blackberries my allotment neighbour has growing along his plot. Mmmmmm….
HedgeComber says
DO IT!!! Will you have to wear a balaclava and pick them at midnight…? :)
Janie x
Katie says
Can you use an oven thermometer if you don’t have a jam thermometer?
Jane Sarchet says
Err, pass! Temperature wise, I don’t see why not but I think it would be best to stick to using a jam one as they are designed to be used in your food, ass opposed to just within the oven.
Janie x
Wendy says
Why does my blackberry mixture burn before it reaches the hard crack stage? I tried it twice. The second time, I made sure the heat was no higher than medium.
Jane Sarchet says
Oooh, I have no idea Wendy. What kind of pan are you using?
Janie x
Wendy says
A three quart circulon sauce pan.
Jane Sarchet says
OK I’m not familiar with them, but I just googled them and see they are non stick. I can’t imagine that would be the cause, but I used a stainless steel pan.
I’ll have a little search when I get a chance and see if I can find any info on it – if you come across anything, do let me know!
Janie x
Janice says
What a fantastic recipe, I must try and make these for my grandsons, no nasty artificial sweeteners. Thanks so much for linking up to the Great British Blackberry Recipe Round Up.
Jane Sarchet says
Thanks Janice, it was my pleasure :)
Janie x
Emma @ Supper in the Suburbs says
Homemade lollipops how clever! I’m always scared of confectionery as it reminds me too much of science classes. You make these look so easy though. I’ll be bookmarking this :-) now all I need are some blackberries…better get picking.
Jane Sarchet says
It is quite sciencey Emma, but way more fun than anything I ever did in a science class :D
Janie x
Elliot says
when my sugar syrup got up to around 235C it started turning brown and when it was done my sweets tasted burnt and disgusting do you have any help?
Jane Sarchet says
Oh Elliot, that’s not good and I’m so sorry you had a catastrophe. Honestly I’m no expert in making candy and I’m not sure I could offer any more advice than the recipe offers. However, I’ve just had a little google and come across this which may shed some light:
“I think the trouble may be that you are heating it too quickly.
Try heating the mixture slowly until all the sugar is completely dissolved, stirring until it is. Once the sugar is dissolved, then you can quit stirring and let it come to the boil and rise in temperature until it reaches the desired 300 degrees F.”
http://www.chocolate-candy-mall.com/why-is-my-sugar-turning-brown.html
If you do give it another go (they are worth it, I promise!) please, please let me know if this helps & I’ll add a note in the recipe for others to follow :)
Good luck!
Janie x
Beccky says
these sound yummy and our blackberry bush should start producing berries really soon.. I am also going to try this with other fruits..
Jane Sarchet says
Would love to know how you get on with them Beccky :)
Janie x
ANDREA PERRY says
Could I use Ribena in this recipe or frozen fruit?
Jane Sarchet says
Hi Andrea, honestly I’ve never tried but if you give it a go do let me know how it works out. Half my life is spent experimenting with different foods and ideas so I’d love to know how you get on :)
Terri says
These are amazing and easy! I just whipped up a batch of strawberry, and mmmmm…going to be hard not to eat them all!!
Jane Sarchet says
Yay! So glad you love them too Terri! Thanks so much for taking the time to drop such a sweet message :)
Jane x
Shreya says
Hi.. Love your recipe, it’s simple and just two ingredients! What I wanted to know was, can i replace sugar with honey? And what quantity would you recommend? Thanks.
Jane Sarchet says
Hmmm, you’ve got me there Shreya. I’m honestly not sure. However, if you do give it a go, PLEASE let us know how the experiments goes!
Jane x
Anthea says
Hi
Can I use edible black gel ink in the syrup. I need to make black sweets.
Thanks.
Anthea
Jane Sarchet says
Hey Anthea, honestly I’m not entirely sure. If you give it a go, would you let us know how it turns out for you?
Good luck!
JAne x