• Sort through the blackberries, removing any leaves, stems, moldy berries, or badly damaged fruit. Gently rinse and drain well. If using the no-cook method, spread the berries on a clean kitchen towel and allow them to dry thoroughly before jarring.

[Method 1: No-Cook Cheong]

• Add a layer of blackberries to a clean, dry jar, followed by a layer of sugar. Continue alternating layers, reserving enough sugar to generously cover the final layer of fruit. Leave some headspace at the top of the jar.
• Cover and place in the refrigerator. As the blackberries release their juices over the next several days, gently swirl or stir the mixture occasionally to help the sugar dissolve.
• Refrigerate for approximately 3 to 7 days, until the berries have released plenty of juice and most or all of the sugar has dissolved.
• Strain through a fine-mesh strainer. For a clearer syrup, allow it to drain naturally rather than heavily pressing the berries. Transfer to a clean bottle or jar and refrigerate.

[Method 2: Quick Stovetop]

• Add the blackberries, 1 cup sugar, and 0.5 cup water to a saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves and the blackberries begin releasing their juices.
• Bring to a gentle simmer and cook for 8 to 10 minutes, gently crushing some of the berries with the back of a spoon as they soften. The syrup will turn a deep, vibrant purple.
• Remove from the heat and strain through a fine-mesh strainer. Taste the syrup and stir in 1 to 2 tablespoons of lemon juice if desired for a brighter, more tart flavor.
• Allow to cool completely before transferring to a clean bottle or jar and refrigerating.