Blueberry Syrup - Homemade & Home canned
I think that Maple Syrup and Blueberry Syrup are tied for first place in the "pancake topping race" and as always - nothing is as good as homemade.
My Blueberry Syrup recipe can be used in many other ways: ice cream, pancakes, waffles, flavor lemonade for a blueberry lemonade (I will have this in a post later in the month), in batter (eg blueberry muffins), in frosting, in homemade Popsicles (also a future blog post), in yogurt or kefir.......etc
NOTE: This syrup is on the thin or runny side but for certain uses - such as pancakes, it is easy to thicken with a little corn starch (see "thickening recipe" at the end of this post).
8 to 9 cups whole fresh blueberries (washed and drained)
Juice from 2 lemons (used at different times)
4 cups water (preferably filtered water)
3 cups sugar
Prepare the blueberries as described above. Place the blueberries, lemon juice and water in a large stock pot and bring to boil. Simmer for 1 hour (in the 2 pictures above you can see the difference in the color - before and after boiling). Now you will need to strain the juice to separate the blueberry pulp from the liquid (see the picture below - Oh how I love that deep color). Allow the juice to drain out of the colander for an hour.
Discard or compost the blueberry pulp and pour the blueberry juice into the large stock pot. Add in 3 cups of sugar and the juice from the second lemon - stir until dissolved.
Gather your canning jars, lids and rings (you will need 6 or 7 half pints):
Canning Basics - Jar Sizes. Also, gather all other canning supplies:
Other Canning Supplies. Start the water boiling for Jar sterilization: Sterilizing Jars & Lids.
Now bring the blueberry juice mixture to boil (stirring most of the time) and then turn down the heat and simmer for 1/2 hour.
By now your jars should be sterilized and ready to be filled. Take the jars out of the boiling water (I use my jar remover and make sure that the water is drained out of each jar). Pour the hot Blueberry Syrup into each sterilized jar and fill each jar up to the jar "threads" (about 1/4 inch to 1/2 inch of head space).
Wipe the rim of each jar with a damp cloth making sure that any syrup residue is gone (any residue left on the rim can stop the jar from sealing). Place a sterilized lid on each jar and then tighten a ring on each jar.
Place all jars in a "Water Bath Canner" and process (boil) the jars for 10 minutes (make sure that the water level in the Canner is 1 inch above the tallest jar)
Remove the jars and place them on the counter or table to cool (I always place them on a cloth because there have been a few times when a jar cracked and then the jam oozed out making a mess - the cloth will help if that happens). You will hear the wonderful popping sound of your jars sealing.
Allow the jars to cool for 24 hours and then store in your pantry or in your fruit cellar until the winter and then ENJOY a little bit of summer.
1 cup Blueberry syrup (cold or room temperature)
1 tablespoon corn starch
With a whisk - stir the corn starch & Blueberry syrup until combined (with no clumps). Pour into a medium size saucepan and bring to a boil - stirring all the time. You will know when it is thick enough by the color - The key to thickening with corn starch: the syrup mixture will be cloudy when you start , then after it has boiled - it will be transparent (blue but still transparent).
Never thought of making syrup. My mother made blackberry and grape jelly for years, still does occasionally. This would be another good use of the fruit.ReplyDelete
I don't think I've ever heard of blueberry lemonade, but I can only see it as cool and refreshing in a frosted glass dripping with moisture, on a steamy, steamy day. Have you published a recipe book, or made your own hand-bound one?ReplyDelete
I've actually just recently considered publishing my own recipe picture books - you've provided the encouragement I needed to actually do that - Thanks so much!Delete
I'm glad you feel that way. I have a crafty friend who rarely posts at her blog. I think she's struggling somehow (even more than me), but I'm not privy to that info. Her blog is full of prayer links and prayer encouragements.Delete
I'll never forget how she said in one of her posts at my blog "You should be published" talking about me having some of my work featured in a art/craft mag. I kind of brushed it off, and she said it again. I started thinking that despite what I feel may be obstacles or aversions to her suggestions, maybe I should at least tentatively receive them.
We may find that someone has spoken to our spirits when they say something like that. Sometimes their simple statement helps to open the way to success and fulfillment. I haven't pursued her suggestion yet, but I'm working my way towards it. Even if I only do it once, I think I should.
You are the 2nd person this week to mention a Master in relation to particular pieces my work. How nice. If you want to take a look again at the Hot Buildings, just for fun, I re-edited the image so the buildings could be seen more distinctly: http://hollandpaper.blogspot.com/2012/06/fabulous-backs-houses-flowers.html.ReplyDelete
My mouth is watering...!ReplyDelete
What an awesome and simple recipe! I love fresh fruit and am definitely going to make this!ReplyDelete
Those look amazing!ReplyDelete
Thanks so much for linking up at Mealtime Monday! Hope to see you again next week!
I've never had blueberry syrup but it looks good! I might have to try it. Thanks for linking up to the All Star Block Party!ReplyDelete
I love Blueberry syrup... I'm going to have to make some... I think I'd have to make mine lumpy with the berries...HAHAHAHA! Looks delish!!!ReplyDelete
Thanks for linking up to the ALL STARS BLOCK PARTY!!!! Thanks for sharing you too =)
Can I take a bath in this? Wow, I want to drizzle this on everything: Waffles would be great and french toast. Thanks for sharing your syrup on foodie friday.ReplyDelete
That's so funny...hahahaha - unfortunately I don't think the antioxidants in blueberries will be absorbed through the skin (hahaha).Delete
I'm salivating... I'll try someday but I'm bad at canning :(ReplyDelete
I stopped by from the heavenly treats linky ;)
Thank you so much for linking up at Heavenly Treat Sunday, this is a great recipe, my hubbie would love home made blueberry syrup, I am bookmarking this.ReplyDelete
yummy!!This recipe looks so good!ReplyDelete
I need to make this!! I LOVE blueberries!ReplyDelete
Blue Eyed Beauty Blog
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The Chicken Chick
I just love all your yummy recipes! One of my favorite toppings on pancakes is blueberry syrup. The other is boysenberry. I can't wait to actually make something like this of my own. :)ReplyDelete
Sounds yummy! I am thinking that, rather than compost the berries, I would make fruit leather...ReplyDelete
While I'm sure my compost/garden would enjoy the leftovers, I too would hate to seemingly "waste" the berry remains & would be inclined to put that to use in a batter...like pancacke, muffin, waffle, cake, etc...especially since those are likely tobe the same things I'd pour the syrup on anyway! Depending on the size o/the syrup/canning batch, most or all o/the stuff I'd make from the "berry bodies" could be frozen for later. I'm thinking...blueberry pancakes w/blueberry syrup & maybe even a sweetened blueberry smoothie. Oh, I've gotta stop...I'm making myself hungry!ReplyDelete
I will have to try your recipe ones my blueberry bush gives more berries. This looks just wonderful! #GrowingCirclesHopReplyDelete