Canning Blackberries in Blackberry Sauce for Cobblers, Sonkers and Dumplings

Imagine having that sweet blackberry cobbler mid December and it taste like you just picked the berries….get ready because that’s what’s going to happen this winter!  Having this in your pantry, you’ll be minutes away from mouth watering Blackberry Cobblers or better yet – Blackberry Dumplings…..YUM!  This recipe takes whole blackberries and covers them in a blackberry sauce so that you have cobblers and dumplings in no time!

When my Dad called and asked if I could do something with really ripe blackberries, I stopped what I was doing and drove straight to pick them up.  Getting this many berries – don’t just happen every day.  These were too ripe to sell at the market, but perfect to preserve – only I had no time to waste…my evening plans quickly changed!  My parents know I’m a “no waste” type of gal, so they knew I’d find something to do with them!


Here’s the base recipe.  For the quantity of berries I had, I doubled it and it yielded 19 quarts and 1 pint.  Based on this recipe, I’d prepare 10 quarts or 20 pints depending on how you prefer to preserve it.  You can even can this in 1/2 pints if you’d like!  It’s all about preference.  Big family, big cobblers, quarts – that’s my preference.

  • 8 quarts of blackberries (separated into 3 quarts and 5 quarts)
  • 8 cups of sugar
  • 1/2 cup lemon juice

Rinse and place 3 quarts of blackberries in a stockpot.  Set the other 5 quarts of berries aside.  Add the lemon juice and 2 cups of sugar to the stockpot and mix.

Cook on low, mixing constantly so that it doesn’t scorch or stick.  As the sugar dissolves, add more sugar, 2 cups at a time, stirring constantly.


Once all the sugar is dissolved use a mixer or stick blender to blend the berry mixture. This will give you the “soupy” texture that you need in order to be able to fill the jars around the whole berries.  Bring to a boil and boil for 15 minutes.

Meanwhile, sterilize the jars and boil the lids and rings.

Rinse the remaining 5 quarts of blackberries. Loosely pack blackberries in jars, filling snugly but do not pack the jars. You want to be able to fill the jars with the berry sauce and the more “packed” the jars, the harder it will be to fill.

Pour sauce over the berries leaving 1/2 inch for headspace.  Remove any air bubbles.



Wipe the rims with a sterile cloth, place hot lids and tighten rings.

Waterbath quarts 20 minutes, pints 15 minutes.


11 thoughts on “Canning Blackberries in Blackberry Sauce for Cobblers, Sonkers and Dumplings

  1. Irene July 21, 2020 at 12:36 pm Reply

    Do you think I can use blackberries that have been frozen


    • Preserving the Good Life July 23, 2020 at 12:27 pm Reply

      Yes, I have used frozen berries before.


      • Bonnie January 21, 2022 at 5:37 pm

        Wow! We had so many blackberries and will have more next year! I’m doing this. It’s perfect! Thank you so much! Happy blackberry picking!!!


  2. Toni August 21, 2020 at 7:36 am Reply

    Could I just make it all into sauce and can it that way?


  3. Seline August 30, 2020 at 11:02 pm Reply

    Do the sauce get thick? Why doesn’t it have pectin to thicken the blackberry sauce?


    • Preserving the Good Life August 31, 2020 at 7:00 am Reply

      I prefer to make all of my sauces and jams without Pectin. The longer you cook it the more it will thicken.


  4. David Hardt July 14, 2021 at 6:15 pm Reply

    Can this be turned into blackberry jam or blackberry pie filling?


  5. Leola Stanwood August 15, 2021 at 9:38 pm Reply

    Can it be turned into pie filling? You say cooking it down for jam, but could one just heat it, add cornstarch and use it for pie filling?


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