- Place blueberries and water in a medium-sized heavy bottomed stainless steel stock pot. Using a potato masher, crush blueberries slightly. Bring mixture to a boil over medium-high heat and then turn heat down to medium low and simmer for 15 minutes, stirring occasionally while blueberries release their juice.
- Remove pot from heat and ladle blueberries and juice into a fine sieve set over a glass bowl. Use back of a ladle and press berry solids to extract as much juice as possible. Discard solids.
- Return accumulated blueberry juices back to pot and add sugar and cinnamon stick. Bring to a gentle boil and simmer for 10 minutes until the syrup thickens slightly. Stir in lemon juice and cook 2 minutes more.
- If not serving immediately, remove syrup from heat and ladle into hot, sterilized jars leaving 1/4-inch head space. Wipe rims with a wet, clean paper towel and center a lid on each jar. Put band on and tighten just to finger-tip tight. Process jars in a water bath canner for 10 minutes. Remove jars, cool and store.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.