Blueberry syrup is easy to make and a great way to preserve a bit of summer to enjoy year-round. It's perfect on pancakes, ice cream, a dish of sliced peaches or a bowl of pears. Homemade blueberry syrup is a great addition to any pantry. Make extra to give as gifts.
Instructions
Prepare the Syrup
1. Plan to make the blueberry syrup in small batches of about 7 cups at one time to get even heating and thickening. Assemble all the ingredients and equipment before starting.
2. Run the jars through the dishwasher and leave them there to stay warm until it's time to fill them. As an alternative to using a dishwasher, wash jars in hot, soapy water and boil them in a large pot for 10 minutes.
3. Place the lids in a small pot of water that is not quite boiling. Let the lids sit for 5 minutes to sterilize them and to soften the rubber sealing rings. Leave the lids in the water until they are needed.
4. Wash the berries by submerging them in cold water in a colander. Sift through the berries and remove any stems, leaves or bruised berries that are mushy.
5. Use a food mill or food processor to crush the berries. Expect to net about 6 1/2 cups of crushed berries from 10 pints of whole berries.
6. Squeeze lemon juice onto the crushed berries in a large pot and bring to a boil. Simmer for 5 to 10 minutes until soft.
7. Strain the berries through a sieve set over a large pot. Allow the berries to drain until cool enough to handle. Strain the juice a second time through cheesecloth to get clarified results.
8. Add the sugar (or artificial sweetener, if desired). Bring the mixture to a boil again and simmer for 1 minute. Turn off the heat and skim off the foam.
Can the Syrup
9. Fill the jars with the syrup. Leave about 1/2 inch of head space in each jar. Use a clean cloth and wipe off any drips or spills.
10. Use the magnetic lid grabber and retrieve a lid from the pot of hot water. Place a lid on each jar and screw on a ring to hold it in place.
11. Pick up each filled jar with jar tongs and set it into a pot of boiling water. Boil for 10 to 15 minutes. Add 5 minutes boiling time for altitudes over 6,000 feet.
12. Lift the jars out of the water. Set them on a towel and allow them to cool undisturbed without touching one another.
13. Label each jar with the contents and date. Enjoy or share the blueberry syrup within 6 to 8 months.
Tags: about cups, blueberry syrup, crushed berries
