Wednesday, August 10, 2016



I try to buy all natural Maple Syrup whenever possible.  It is a bit out of my budget and the way my girls go through it is insane.  It makes me kind of crazy to find pools of it on their plates.  Kind of... okay, a lot crazy.  But instead of crazy I just buy some name brand maple syrup and call it a day.  But then my internal nutritional monitor says, what?  artificial flavors, high fructose corn syrup, fillers?  The blueberry syrup is my answer.  Yes, blueberries are not to be wasted either but I feel much better about this that artificial maple syrup.

So, maybe pancakes aren't your thing but you love blueberries and want to preserve them.  Just add water to this canned blueberry syrup in a large pitcher and you have blueberry juice to drink in the winter.  Bam!  Love it.  Or maybe blueberry mojito's... Oh, yeah!  

Blueberry Syrup
Ball Canning Recipe here.

8 cups blueberries, crushed (about 3-1/2 lb)
6 cups water, divided
1 tablespoon lemon zest
3 cups granulated sugar
2 tablespoons lemon juice

Place blueberries, 2 cups of the water and lemon zest in a large stainless steel saucepan. Bring to a gentle boil over medium heat and boil gently for 5 minutes.

Pour into a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours.

When ready, heat water canner to boiling. Heat jars in warm water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Mix sugar and remaining 4 cups water in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, and cook until temperature reaches 230°F, adjusting for altitude. Add blueberry juice. Increase heat to high, bring to a boil and boil for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice.

Using a large measuring cup pour hot blueberry syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 10 minutes*, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

*Please remember to not time your canner until it is boiling.

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