Blueberry Syrup

122

By Kelley Epstein

Prep Time:

30m

Bake/Cook Time:

10m

Yield:

4 jars (1/2 pint each)

Ditch the maple and dive into this sweet, homemade Blueberry Syrup. Great over pancakes and waffles or present as a housewarming, teacher appreciation or holiday gift.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

8 cups fresh blueberries, gently washed
1 1/2 cups water
2 cups Imperial Sugar Extra Fine Granulated Sugar
1 cinnamon stick
3 tablespoons bottled lemon juice

Directions

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.

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