If you have extra blueberries, canning blueberry syrup is one of the easiest and most delicious ways to preserve them.
This homemade syrup is smooth, fruity, and perfect for pancakes, waffles, drinks, desserts, and more. It’s a great way to enjoy blueberry flavor long after blueberry season ends.
Looking for more blueberry ideas? See all my blueberry recipes, drinks, and growing tips here.
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If you enjoy preserving homemade foods, browse all of my canning recipes and my collection of homemade syrup recipes.
If you’re new to canning, be sure to read my Water Bath Canning for Beginners guide first.
Why You’ll Love This Blueberry Syrup
- Easy beginner-friendly recipe
- Made with simple ingredients
- Great way to preserve fresh blueberries
- Delicious on pancakes, waffles, and desserts
- Tastes better than store-bought syrup
Ingredients for Blueberry Syrup
- 5 cups blueberries, washed
- 3 cups water
- 1 cup sugar
- 1 lemon, whole, washed
How to Make Blueberry Syrup
Step 1: Prepare the Lemon
Use a sharp knife to peel 3–4 strips of lemon rind (yellow part only, avoid white pith).
Juice the lemon and set aside.
Step 2: Cook the Blueberries
Place blueberries in a saucepan with 1 cup water.
Mash berries with a potato masher.
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Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Step 3: Strain the Juice
Pour cooked berries through a fine mesh strainer.
Press gently with the back of a spoon to extract as much juice as possible.
Discard pulp or save for another recipe.
Step 4: Make the Syrup
Rinse the saucepan.
Add:
- Remaining 2 cups water
- Sugar
- Lemon rind
Bring to a boil and cook rapidly for about 15 minutes, until slightly thickened.
Add:
- Blueberry juice
- 2 tablespoons lemon juice
Boil 1–2 more minutes.
Remove from heat and discard lemon rind.
How to Can Blueberry Syrup
If you’re new to canning, read my water bath canning for beginners guide before starting.
Step 1: Prepare Jars
Wash jars, lids, and rings and keep hot until ready to use. Read more about sterilizing jars for canning.
This recipe makes about:
- 2 half-pints
or - 1 pint
Step 2: Fill the Jars
Pour hot syrup into prepared jars.
Leave 1/4 inch headspace.
Read more about what headspace is and why it’s important for canning.
Wipe rims clean.
Step 3: Add Lids
Place lids and rings on jars and tighten finger tight.
Step 4: Process in Water Bath
Place jars in boiling water canner.
Water should cover jars by 1–2 inches.
Bring to a gentle boil and process for 10 minutes.
Remove jars and cool undisturbed for 12 hours.
Check seals before storing.
Need equipment before you start? See my favorite canning supplies for beginners and home preservers here.
Yield and Storage
- Makes about 2 half-pints or 1 pint
- Store sealed jars in a cool, dark place for 1 year
- Refrigerate after opening
Ways to Use Blueberry Syrup
Blueberry syrup is delicious:
- Over pancakes or waffles
- Stirred into lemonade or iced tea
- Added to cocktails or mocktails
- Over cheesecake or ice cream
- Swirled into yogurt or oatmeal
Important Tips
- Use ripe blueberries for best flavor
- Strain well for smooth syrup
- Keep jars hot before filling
- Let jars cool fully before checking seals
More Blueberry Recipes to Try
If you enjoyed this recipe, you might also like:
- Blueberry Pie Filling
- Blueberry Lavender Jam
- Blueberry Vinegar and Vinaigrette
- Blueberry Butter
- Blueberry Lemonade
You can also browse all my blueberry recipes and growing tips here.
More Homemade Syrup Recipes to Try
Love homemade syrups? Browse all of my syrup recipes for canning, pancakes, drinks, and desserts here.
FAQs
Can I refrigerate instead of canning?
Yes. Store syrup in the refrigerator for up to 1 month.
Can I freeze blueberry syrup?
Yes. Freeze in freezer-safe containers and leave room for expansion. Read more about my favorite containers for freezing.
Why add lemon?
Lemon adds brightness and helps balance flavor for canning safety.
Scroll down to the recipe card below for the full printable recipe.
Easy homemade blueberry syrup recipe for canning. Perfect for pancakes, waffles, drinks, desserts, and preserving fresh blueberries.
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Peel 3–4 strips of lemon rind, using only the yellow part. Juice the lemon and set juice aside.
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Place blueberries and 1 cup water in a saucepan. Mash berries with a potato masher.
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Bring to a boil, reduce heat, and simmer 15 minutes.
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Strain through a fine mesh strainer, pressing berries gently to extract juice.
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Rinse saucepan. Add remaining 2 cups water, sugar, and lemon rind.
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Bring to a boil and cook rapidly about 15 minutes, until slightly thickened.
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Add strained blueberry juice and 2 tablespoons lemon juice.
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Boil 1–2 more minutes. Remove from heat and discard lemon rind.
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Wash jars, lids, and rings and keep hot.
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Pour hot syrup into hot jars, leaving 1/4 inch headspace.
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Wipe rims clean. Apply lids and rings finger tight.
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Process in a boiling water bath for 10 minutes.
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Remove jars and cool undisturbed for 12 hours.
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Check seals before storing.
Store sealed jars in a cool, dark place for up to 1 year.
Refrigerate after opening.
Great for pancakes, waffles, lemonade, cocktails, yogurt, and desserts.
For smoother syrup, strain twice if desired.
Follow my canning and preserving board on Pinterest.
