Making your own blueberry syrup is easy and delicious! You can use it to top waffles, pancakes, toast, ice cream, or pastries. If you can it, it will last up to a year. Here's how to make about 10 eight-ounce jars, or 5 pint jars, of blueberry syrup.
Ingredients and supplies:
- 16 cups fresh or frozen (no sugar added) blueberries
- 2 tablespoons lemon juice
- 6 3/4 cups sugar
- Large pot
- Potato masher
- Glass jars with lids
- Large spoon
- Jar grabbing tongs
Pick the blueberries. For best results, pick your own blueberries from your garden or a blueberry farm, or buy them fresh picked. However, you can also use regular grocery store blueberries, or even frozen ones. Once you get the berries home, wash and sort them.
Prepare the jars. Sterilize the jars in your dishwasher, or boil them for 5 to 10 minutes. Keep them warm until you're ready to pour the syrup into them.
Crush the berries. Use a potato masher or similar implement to crush the berries. 10 pints of berries should produce about 6 1/2 cups of crushed berries.
Cook the berries. Mix the lemon juice with the crushed berries, and heat them until they're boiling. Simmer until the mixture is soft, for about 5 or 10 minutes.
Strain the mixture. Now remove from the heat, and strain the cooked berries. Let them cool until you can handle them safely, and strain again through cheesecloth.
Add the sugar. Next, add the sugar to the syrup. Bring to a boil and simmer for a minute. When done, remove from heat and skim the foam of the top.
Fill the jars. Now ladle the syrup into each jar, filling to within 1/4" to 1/2" of the top. Wipe the rims to ensure a good fit, and then screw on the lid.
Canning the syrup. This step is optional, but you'll be able to store the syrup much longer if it is canned, and it won't need to be refrigerated until opened. Place the jars into a canner full of boiling water. They should be covered with at least 2 inches of water. Boil for 10 minutes, and then carefully remove from the hot water using the jar grabbers. Let them cool overnight without touching them. Then test to make sure they all sealed correctly by pressing down on the top of each lid. If it makes a popping sound, it has not sealed. Store in the refrigerator and use right away. If they have sealed, they can be stored for up to a year in a cool, dark place.
Although you may be tempted to double this recipe to get a large batch or syrup, it can be hard to get even heating if you try to make too much at once. You can also use the same method with other berries, including strawberries, raspberries, or blackberries. Blueberry syrup is a delicious treat, and it makes a great gift!