Think of a blueberry syrup that you would use to make fresh fruit sodas or stir into a milkshake, yogurt or ice cream. This recipe makes a thin, flavor packed syrup, not a thick pancake syrup. Now with that being said, let me just say this stuff is GRRRRR-EAT! The kiddos and I have been enjoying blueberry sodas made with 1 part blueberry syrup and 2 parts club soda on ice. They LOVE mixing up their own drinks and away they go. I feel good knowing they're drinking a carbonated soda free of high-fructose corn syrup and unnecessary ingredients. We're back to the basics, blueberries, water, sugar, carbonated soda. Everyone is happy!
Before I start explaining the steps to canning the syrup, I just realized we could easily store the cooled syrup in freezer containers and freeze it. Just divide up the syrup in portions that can be consumed in 2 weeks time. Store thawed or unused syrup in refrigerator.
Now if you've never tried home canning, this is a super simple recipe to begin with. Don't be scared. It's too easy. And so long as you follow the instructions, you can't go wrong and make anyone ill. Let's just have fun with the whole experience.
TOOLS & JARS
- wide mouth funnel
- magnetic lid lifter
- vinyl coated jar lifter
- vinyl coated tongs
All easily obtained from an inexpensive canning kit. I paid $10 for mine.
TOOLS continued
- tall, large stockpot with lid and cooking rack
I happen to have a 30 quart stockpot with a strainer basket. Works great. - 4 pint (16 ounce) glass preserving jars
- 4 lids and bands
- cooking thermometer that registers over 230ºF
- large saucepan
- small saucepan
- tea towel or jelly bag, dampened
- wire mesh strainer
- large bowl
- stirring spoon
- clean towel
INGREDIENTS
- 8 cups blueberries (about 3 1/2 pounds)
- 6 cups water, divided
- 1 tablespoon lemon zest
- 3 cups granulated sugar
- 2 tablespoons lemon juice
HERE'S WHAT TO DO
Combine blueberries, 2 cups of water and lemon zest in a large stainless steel saucepan. Bring to a gentle boil over medium heat and boil gently for 5 minutes.
Transfer to a dampened tea towel or a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed for at least 2 hours. Save the drained blueberries to make a delicious blueberry spread.
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine sugar and remaining 4 cups of 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 230ºF, adjusting for altitude. Add blueberry juice. Increase heat to high, bring to a boil and boil for 5 minutes, stirring occasionally. Remove from the heat and stir in lemon juice.
Ladle hot 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.
While you have everything out and the water canner is still hot, you may as well use those leftover blueberries to make a fruit spread for your morning toast or over your yogurt. You know what Memaw used to say, "Waste not, want not."
Blueberry Spread Recipe
If you would like to watch a veteran home-canner in the kitchen, then watch my mentor Linda Tanton in this video. In the video she's cooking up a Cucumber Relish to be canned. The tools and steps for canning are the virtually the same. She shows us just how simple it is.
I tried this recipe, but using fresh blueberry juice. So I skipped the first few steps and started by combining the sugar and water. The problem is my syrup never thickened…because I wasn’t sure if it would thicken once it cooled I canned it anyway(20 minutes ago)and then hit the internet for troubleshooting advice…any idea why this didn’t thicken?? Do you think I just used too much liquid??
Good morning Kaitlin!
You didn’t do anything wrong. It’s all in the name – syrup. Most of us think of thick SYRUP, the kind we can pour on our pancakes. But like I mentioned in the first paragraph of this post,
“Think of a blueberry syrup that you would use to make fresh fruit sodas or stir into a milkshake, yogurt or ice cream. This recipe makes a thin, flavor packed syrup, not a thick pancake syrup.”
Thanks Jill! I guess I just needed to do more reading. : )
With a box a pectic and a little extra sugar, I bet you can turn that syrup into jelly?
Of course, as it is right now, that blueberry syrup really is delicious in yogurt smoothies, with club soda, added in to a homemade vanilla ice cream recipe. My kiddos thoroughly enjoyed it. Well, I did, too. ;D
I used some of this last weekend for blueberry lemonade. It was a big hit!
My very first batch is cooling as I type! I planned on canning, but the mason jars smelt horrible, and I (being 6 months pregnant and very sensitive to smell) just couldn’t go through with it– instead, its going into ice cube trays. Thanks so much for the recipe! The spread is next on my to-do list
I dont go through all that hassle. I can my blueberries. No sugar. Then when I use the blueberries for pancakes, pie, muffins, Jam. I save the juice then make jelly or pancake syrup or the light syrup as you describe. I too have canned my whole life! I love it. I can to relax.
Hi Janet!
Thank you for sharing. Its always fun to learn from others. I haven’t considered canning whole blueberries. I’ve kept mine in the freezer.
Well Living in florida and surviving 3 hurricanes in 2004, I started canning my blueberries because being without power for 11 days we lost a lot of frozen food. So I can more variety than ever. Let the hurricanes blow, my food is not going to spoil!! Have you ever canned boiled peanuts? they are awesome.
You have given me food for thought, Janet. In all this time of teaching myself the easiest and tastiest ways to put up foods, I never considered what would happen if the electricity went out. I’ve canned plenty of jams, pickles, and relishes, but most of the veggies and meats are up in the freezers. I haven’t planned for emergencies. Thank you for enlightening me with your story. You’ve given me something to think about.
Is it necessary to use the sugar recipe because I have a simpler one where it’s just the berries (I juiced them first) Corn Syrup and cornstarch for desired thickness.
Good question, Karla. It’s really a matter of preference. I don’t like corn syrup in my food, so I never have it on hand.
Would you mind sharing your recipe here? I know others that are reading would appreciate another version of this recipe.