Blueberry syrup is very easy to make. A lot easier than I thought it would be. If you have a lot of blueberries you don’t know what to do with, then give canning blueberry syrup a try. This recipe makes approximately 4 cups.
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- 5 cups blueberries, washed
- 3 cups water
- 1 cup sugar
- 1 lemon, whole, washed
Use a sharp knife to peel three or four strips of lemon rind from the lemon. Cut strips about 1/2 inch wide and remove as much of the white part as possible, leaving just the yellow rind. Juice the lemon and then set the lemon juice and rind aside.
Remove any stems from the blueberries and place them in a medium sauce pan with 1 cup of water. Crush the berries with a potato masher.
Bring the blueberries and water to a boil over medium high heat. Lower temperature and simmer for 15 minutes, stirring constantly.
Remove the berries from the heat and spoon the berries into a fine mesh strainer (so the only the juice will flow through the strainer). Using the back of a spoon, press on the berries to extract as much juice as possible. You could also put the cooked berries through a food mill.
Rinse out the sauce pan and add the remaining 2 cups of water, lemon rind (not juice yet), and the sugar. Bring to a boil and boil rapidly for about 15 minutes until the mixture thickens (or reaches 225°F).
Add blueberry juice and 2 tablespoons lemon juice. Stir, and boil another minute or two. Remove from heat and allow to cool. Remove the lemon rind from the pan.
Use a funnel to pour the syrup into clean jars. Syrup can be stored in the refrigerator for up to six months.
If you would like to can the syrup, this recipe makes approximately 2 half pints or 1 pint of syrup. Pour the syrup into prepared canning jars, within 1/4 inch from the tops of the jars. Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars.
Place jars on elevated rack in boiling water canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a gentle boil. Process jars for 7 minutes.
Remove jars from canner and place upright on a towel on the kitchen counter to cool completely. Do not disturb the jars for at least 12 hours. After jars are cool, check seals by pressing middle of lid with finger. If lid springs back the lid is not sealed. Unsealed jars can be placed in refrigerator to be eaten in the next couple weeks. Sealed jars can be stored for at least 1 year.
Note: I found the fun syrup pourer at Walmart in the kitchen section for about $3. I was pretty excited about that. I needed one of those!
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