Blueberry Syrup
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Sweet Summertime Blueberry Syrup

Course Preserves
Servings 3 250 ml jars
Calories 417kcal

Ingredients

  • 1 lemon organic, whole and washed
  • 5 cups blueberries organic, washed
  • 1 cup water
  • 1 cup Turbinado sugar firmly packed (or white sugar)

Instructions

  • Using a sharp paring knife, peel three or four strips of lemon peel from the lemon. Skin should be about 1/2 inch wide and not have too much of the bitter pith or white part on it. Then juice the lemon, and set both zest and juice aside.
  • Place blueberries and  water in a medium pot. Don’t worry about stems or leaves; they will be strained out later. Using a potato masher, crush the berries.
  • Over medium-high heat, bring the berries and water to a boil, then lower the temperature to medium-low. Simmer berries for 15 minutes, stirring occasionally. They will darken considerably.
  • Remove pot from heat and ladle berries into a fine sieve set over a heat-proof bowl or measuring cup. Using the back of a smaller ladle, press on the berry solids to extract as much juice as possible. Discard solids. (Update: or save them if you like. This part is apparently alarming to quite a few commenters! But my solids are full of stems, not worthy of a smoothie.)
  • Return the blueberry juices to the pot, then add the lemon peel (not juice yet) and the sugar. Bring to a boil and simmer for about 10 minutes until the mixture thickens slightly. (Optional: Add a stick of cinnamon here, if you like).
  • Add 2 tablespoons lemon juice and stir to combine. Boil another minute or two. Remove from heat and allow to cool. Remove lemon zest.
  • Using a funnel, pour syrup into clean jars. Top with lid and store in the refrigerator for up to three months, or the freezer for up to nine.

Notes

Recipe Update!
A lot of you have asked about canning this syrup. Yes, I have done so with success. Brush up on your canning basics before you proceed, then ladle hot syrup into hot, sterilized jars (I use 1/4 pint), wipe rings, and cover with lids. Place in a hot water canning bath and process for 10 minutes.

Nutrition

Calories: 417kcal | Carbohydrates: 106g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 259mg | Fiber: 7g | Sugar: 92g | Vitamin A: 135IU | Vitamin C: 43mg | Calcium: 32mg | Iron: 1.2mg