How to Make Blueberry Syrup: A Canning Recipe

Blueberries

Blueberries are low in sugar and packed with nutrients. The peak season for blueberries is May through October, but you can enjoy blueberries all year long by preserving them! Here is an excellent home canning recipe for blueberry syrup.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 2 quarts (8 cups) blueberries
• water
• 3 Tablespoons Lemon Juice
• 3 Cups Sugar

1. 

   Wash and drain the blueberries. I prefer organic blueberries, but any will work.

2. 

   Combine the blueberries, sugar, and 5 cups of water in a large sauce pan or stock pot. (I use unrefined sugar.) Boil for 8 minutes stirring occasionally.

3. 

   Remove the blueberry syrup from the heat and stir in lemon juice.

4. 

   Fill sterilized canning jars with the syrup, leaving 1/2 an inch of space at the top of the jar. Using a jar funnel will prevent spills on the rim of the jar. Place sterilized lids on the jars.

5. Canner

   Process the cans of blueberry syrup in a water canner for 10 minutes. Remove the canned syrup from the boiling water and allow to the jars to sit undisturbed for several hours (usually overnight). The jars should seal within a few hours.

6. 

   Label the jars with the contents and the date. Enjoy!

Tips & Warnings

• Cornstarch may be added to the syrup to thicken after opening, if desired.

Resources

• Applesauce: Canning Recipe
• Dill Pickles: Canning Recipe
• Mulberry Jam: Canning Recipe
• Blueberry Jam: Canning Recipe
• Organic Pear Butter: Canning Recipe
• Watermelon Rind Preserves: Canning Recipe
• Sweet Pickle Relish: Canning Recipe
• Salsa: Canning Recipe
• More Canning Recipes