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A Field-to-Fork Foodie Adventure

How to Make Blackberry Lollipops

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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.

Blackberry Lollipops in a jar

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 laid out to cool beside a sugar thermometer in a pan of hot blackberry mixture

 

Blackberry Lollipops

5 from 2 votes
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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
Author: Jane Sarchet
Ingredients
  • 400 g Sugar
  • 300 g Blackberries
UK Measurements - USA Measurements
Instructions
  1. 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.
  2. 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)
  3. Add the sugar to juice and heat until the sugar has dissolved, stirring continuously.
  4. 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.
  5. 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.
  6. Carefully tip teaspoon size drops onto an oiled marble slab, or silicone baking sheet.
  7. 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.
  8. When cool, gently lift the sticks up and peel the lolly away. Wrap in lolly bags, foil, greaseproof paper, cling film or cellophane.
  9. 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*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 24mg1%
Carbohydrates 21g7%
Fiber 0g0%
Sugar 20g22%
Protein 0g0%
Vitamin A 30IU1%
Vitamin C 3.1mg4%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  6. 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!

    Reply

    • 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

      Reply

  7. 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!

    Reply

  10. 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 (:

    Reply

  12. 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!

    Reply

  14. 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

    Reply

  15. 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….

    Reply

    • 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

      Reply

  17. 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.

    Reply

      • 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

  18. 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.

    Reply

  19. 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.

    Reply

  20. 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?

    Reply

    • 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

      Reply

  21. these sound yummy and our blackberry bush should start producing berries really soon.. I am also going to try this with other fruits..

    Reply

    • 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 :)

      Reply

  23. These are amazing and easy! I just whipped up a batch of strawberry, and mmmmm…going to be hard not to eat them all!!

    Reply

    • Yay! So glad you love them too Terri! Thanks so much for taking the time to drop such a sweet message :)
      Jane x

      Reply

  24. 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.

    Reply

    • 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

      Reply

    • 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

      Reply

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