Blueberry syrup (with canning instructions)

Blueberry syrup in a jar, on top of a pile of fresh blueberries.

5 from 1 vote

Blueberry syrup (with canning instructions)

Use up fresh blueberries to make this smooth, diner-style blueberry syrup. Store in the fridge or follow the directions for canning.

Prep Time5

Cook Time35

Total Time1 30

Servings: cups

Calories: 61kcal

Ingredients

Blueberries

6 pints blueberries 4 - 4.5 pounds
2 cups water

Syrup

3 cups sugar
1 cup water
1.5 tablespoon lemon juice

Instructions

Cook the blueberries

Combine blueberries and water in a large pan (like a dutch oven) and bring to a boil over medium-high heat. Reduce heat and simmer for 12 minutes, crushing blueberries with a potato masher.
Place cheesecloth (or a kitchen flour sack cloth) in a strainer. (Note the blueberries WILL stain whatever you use, so make sure you don't mind a purple flour sack cloth!). Place the strainer over a bowl.
Strain the blueberry juice through your lined strainer into the bowl. Do not press it down, just let it sit for 30-60 minutes. You should end up with about 2.5 cups of blueberry sauce.
Reserve blueberry pulp to make blueberry butter, or add to pancakes or muffins. You'll probably want to add sugar to the pulp when you use it.

Make the syrup

Mix the water and sugar in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Continue to boil, uncovered for about 20 minutes, until it's 220℉ on an instant-read or candy thermometer.
Stir in your reserved blueberry juice and add in lemon juice. Bring it back to a boil, then reduce the heat and simmer for 5 minutes. Remove it from the heat and skim off any foam (if you are canning it). When canning, extra foam takes up headspace and leaves too much air at the top of the jar.
Store the syrup in the fridge, freezer, or continue to canning instructions.

Canning instructions

Get a large pot for canning ready with boiling water and sterile jars. I used a mix of 4 and 8 ounce jars.
Pour the blueberry syrup into hot jars. Wipe the rims clean then add lids and hand-tighten metal rings. Process jars for 10 minutes, adjusting for altitude (see notes). Turn off the heat, and let the jars continue to sit in the hot water for another 5 minutes. Then take them out to cool. You'll hear them pop and seal. If any are unsealed after 24 hours, you can reprocess them, or store it in the fridge instead.

Notes

Altitude adjustments for canning: 0-1000 feet needs no added adjustments, boil for 5 extra minutes up to 3,000 feet, add 10 minutes for up to 6,000 feet, and add 15 minutes for elevations over 6,000 feet.

Nutrition is calculated for 1 tablespoon of syrup.

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Nutrition