Blueberry syrup is a delightful way to capture the essence of fresh blueberries and enjoy it year-round. Whether drizzled over pancakes, stirred into sparkling water, or used as a sweet topping for desserts, homemade blueberry syrup adds a burst of vibrant color and rich, fruity flavor to any dish.
Canning your own syrup preserves the taste of summer long after the blueberry season ends, making it a treasured staple in your pantry. This canning blueberry syrup recipe is straightforward, requiring only a few simple ingredients and basic canning equipment, perfect for home cooks of any skill level.
Plus, it’s a wonderful way to reduce food waste by using excess blueberries from your garden or farmers market. Let’s dive into this delicious, preservative-free syrup recipe that you’ll want to make again and again!
Why You’ll Love This Recipe
This blueberry syrup recipe is a true crowd-pleaser for several reasons. First, it uses fresh blueberries, which provide an authentic, natural flavor that store-bought syrups often lack.
It’s made with simple ingredients you probably already have in your kitchen: sugar, lemon juice, and water. The process of canning locks in freshness and sweetness, allowing you to enjoy the syrup anytime without worrying about spoilage.
Additionally, this recipe is versatile. Use it as a topping for pancakes, waffles, ice cream, or yogurt, or even mix it into beverages for a fruity twist.
Because it’s homemade, you can adjust the sweetness to your preference and avoid the artificial additives found in commercial versions. Finally, canning at home is satisfying and cost-effective, especially when blueberries are in season and abundant.
Ingredients
- 4 cups fresh blueberries, washed and sorted
- 2 cups granulated sugar
- 2 cups water
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon butter (optional, reduces foaming)
Equipment
- Large saucepan or pot
- Wooden spoon or heat-resistant spatula
- Fine mesh strainer or cheesecloth
- Measuring cups and spoons
- Glass canning jars (4 half-pint jars recommended)
- Lids and bands for canning jars
- Large pot or water bath canner for processing jars
- Jar lifter for safe handling
- Clean kitchen towels
Instructions
- Prepare your jars and lids. Wash jars, lids, and bands in hot soapy water. Rinse well and keep jars warm in simmering water to prevent breakage when filling.
- Make the blueberry syrup base. In a large saucepan, combine the fresh blueberries, water, and sugar. Add the optional butter to reduce foaming during boiling.
- Cook the mixture. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Reduce heat and let it simmer gently for 10-15 minutes, smashing some berries with the back of your spoon to release their juice.
- Strain the syrup. Remove from heat and pour the mixture through a fine mesh strainer or cheesecloth into a clean bowl, pressing down on the solids to extract as much liquid as possible. Discard the pulp or save it for smoothies or baking.
- Add lemon juice. Stir in the fresh lemon juice for brightness and natural preservation.
- Fill the jars. Using a ladle, pour the hot syrup into the warm jars, leaving about 1/4 inch of headspace at the top. Wipe rims clean with a damp cloth to ensure a good seal.
- Seal the jars. Place the lids on the jars and screw on the bands until fingertip tight.
- Process the jars in a water bath. Place the jars in a boiling water bath canner, making sure they are covered by at least 1 inch of water. Process for 10 minutes (adjust time for altitude if needed).
- Cool and store. Carefully remove jars using a jar lifter and place on a towel. Let them cool undisturbed for 12-24 hours. Check that lids have sealed (they should not flex when pressed). Store in a cool, dark place.
Tips & Variations
“To prevent foam from boiling over, don’t forget the butter – it really helps keep your syrup clear and easy to manage!”
– For a thicker syrup, simmer longer to reduce more liquid, or add a tablespoon of cornstarch slurry (cornstarch mixed with cold water) during cooking.
– Customize your syrup by adding a cinnamon stick or a few sprigs of fresh thyme while simmering for an herbal twist.
– If you prefer a less sweet syrup, reduce sugar to 1 1/2 cups, but be aware this may affect the shelf life slightly.
– Try substituting some blueberries with blackberries or raspberries for a mixed berry syrup.
Nutrition Facts
| Nutrient | Per 2 Tablespoons |
|---|---|
| Calories | 80 |
| Total Fat | 0g |
| Sodium | 0mg |
| Total Carbohydrates | 21g |
| Dietary Fiber | 0.5g |
| Sugars | 20g |
| Protein | 0g |
| Vitamin C | 2% DV |
Serving Suggestions
Blueberry syrup is incredibly versatile. Pour it over morning pancakes or waffles for a classic breakfast treat.
Drizzle it on vanilla or lemon ice cream for a refreshing dessert. Mix a few tablespoons into sparkling water or iced tea to create a homemade blueberry soda.
It also pairs wonderfully with yogurt or oatmeal, adding natural sweetness and color.
Beyond sweet dishes, try using blueberry syrup as a glaze for grilled chicken or pork to add a fruity contrast. You can even add a splash to vinaigrettes for salads to bring a subtle sweetness and fruity aroma.
Conclusion
Making and canning your own blueberry syrup is a rewarding way to enjoy the flavors of summer all year long. This recipe is simple, uses wholesome ingredients, and can be customized to your taste.
Canning ensures your syrup stays fresh and ready to use whenever you need a splash of sweetness or a burst of blueberry goodness. Whether you’re new to canning or an experienced home cook, this recipe is a perfect project to try.
Don’t forget to explore other delicious recipes on our site, like the Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy or the Veg Grilled Sandwich Recipes That Are Quick and Delicious for more ways to enjoy seasonal fruits.
For a refreshing meal, check out A Cold Vegetable Soup Recipe to Refresh Your Summer Meals.
Happy canning and enjoy your homemade blueberry syrup!
📖 Recipe Card: Canning Blueberry Syrup Recipe
Description: A sweet and tangy homemade blueberry syrup perfect for pancakes, waffles, or desserts. This recipe includes instructions for safe water bath canning to preserve the syrup.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 6 half-pint jars
Ingredients
- 4 cups fresh blueberries
- 2 cups water
- 2 cups granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1 tablespoon cornstarch (optional, for thickening)
- 1/4 cup cold water (for cornstarch slurry)
Instructions
- Combine blueberries and 2 cups water in a large saucepan and bring to a boil.
- Simmer for 10 minutes, crushing some berries to release juice.
- Strain mixture through a fine mesh sieve to remove solids.
- Return juice to saucepan, add sugar, lemon juice, cinnamon, and salt.
- Bring syrup to a boil, stirring until sugar dissolves.
- If desired, mix cornstarch with cold water and stir into syrup to thicken.
- Boil for 1-2 minutes until thickened, then remove from heat.
- Pour hot syrup into sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe jar rims clean, apply lids and bands.
- Process jars in boiling water bath for 10 minutes.
- Remove jars and let cool completely. Check seals before storing.
Nutrition: Calories: 120 | Protein: 0.2g | Fat: 0g | Carbs: 30g
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