I absolutely love blueberries. Fresh, frozen, blueberry pancakes, muffins, cake, pie, and yes syrup too! In fact there is probably not a way to eat them that I don’t like.
I have worked on my blueberry syrup recipe now for a few weeks trying to perfect it, well as close as possible anyway. I’ve gotten it as low sugar as I think I can and in a large batch for water bath canning. And trust me, it is so good! The next batch I make I will probably add another cupful of juiced berries and a little more sugar until I reach a full 7 pints.
Blueberry Syrup: Makes 6 & 1/2 pints
8 cups of blueberries juiced -(For this I used my blender so I could use the whole fruit)
2 cups water
3 Cups whole blueberries
3 T lemon juice
1-1/2 – 2 cups sugar ( I used 1-1/2)
Stir sugar into juice and water. Add lemon juice and whole berries. Bring to a roiling boil. Turn to low and simmer for about 30 minutes or until mixture thickens. Ladle into clean jars and process in a water bath for 10 minutes.
The 1/2 pint is great drizzled over a lemon cake, or right now for pancakes or waffles!
I think I hear blueberries calling me. 🙂