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<\/p>\nThis homemade blueberry syrup sweetened with honey lets the true fruit flavor stand out. You can use fresh or frozen berries in this blueberry syrup recipe. Enjoy in tea, in yogurt, as an ice cream topping, or try a fruity twist on pancakes this weekend.<\/p>\n
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Capture the essence of summer with our irresistible homemade blueberry syrup. This recipe allows you to preserve an abundance of foraged blueberries to enjoy all year round. By using the water bath canning method, this syrup becomes shelf-stable, making it a pantry staple that brings a taste of sunshine to any season.<\/p>\n
Picture yourself cracking open a jar on a chilly winter morning and instantly being transported back to the warm summer days of blueberry picking. But this homemade blueberry syrup recipe offers more than just a delightful treat. It also makes a perfect gift that expresses the warmth and labor of your kitchen.<\/p>\n
In this article, you will learn how to make and preserve homemade blueberry syrup. So get ready to enjoy the taste of summer any time of the year with this delightful creation.<\/p>\n
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We’re big fans of blueberries here in New England. Our acidic soil is the perfect environment for both wild and cultivated blueberries. Wild, lowbush blueberries grow in a dense carpet from underground runners or rhizomes. They tend to be found in dry, open ground, sunny meadows, down dirt roads, and along hiking trails.<\/p>\n
While I was growing up, it was an annual family ritual to visit our favorite spots each year in late July through August and pick as many wild blueberries as we could in an afternoon. Many of these were eaten fresh or in a cup with a little milk and sugar. The majority of the bounty was frozen to enjoy all year. It was always a treat when my Auntie delivered freshly baked blueberry goodies.<\/p>\n
Our local picking grounds were along railroad tracks that cut into a granite hillside. Summer cottage vacations always seemed to have a patch of wild blueberries growing nearby. I have warm memories of eating fresh blueberry muffins every morning during our vacations at the lake.<\/p>\n
Blueberries are considered a “Superfood” packed with nutrition, antioxidants, and a great fiber source. Just one cup of raw blueberries provides 114 milligrams of potassium, 24% of the suggested daily intake of Vitamin C, and 14% of the recommended daily fiber. Antioxidants in blueberries include anthocyanin, which might help fight cancer, and flavonoids that may improve learning and cognition.<\/p>\n
We didn’t know much about the health benefits of blueberries when I was young. We just knew they tasted good and were a free source of fruit for our family to enjoy. It was also fun to forage for the ripe fruit and discover bushes heavy with berries as we scrabbled along the trails and brush.<\/p>\n
Eight mature high-bush blueberry plants lined the driveway when we purchased our property. Like their wild counterparts, these plants require very little care and continue producing pounds of berries yearly.<\/p>\n
Each year, the harvest begins the last week of July, and we pick every day for almost a month, eat our fill, stash some in the freezer, and turn some into home-canned blueberry syrup.<\/p>\n
Now, let’s get into the details for making and home canning your delicious homemade blueberry syrup!<\/p>\n
If you are new to canning or in need of a refresher, I recommend reviewing the water bath canning tutorial<\/a> available at the National Center for Home Food Preservation<\/em> website. This resource offers valuable guidance in the canning process.<\/p>\n While a complete, printable recipe with step-by-step instructions is provided below, here’s an illustrated overview of the steps in creating a honey-sweetened blueberry syrup.<\/p>\n Let’s start by going over the simple ingredients for making blueberry syrup:<\/p>\n Before beginning, gather all the necessary equipment and tools to ensure a seamless and efficient canning session. Here’s a list of what you’ll need:<\/p>\n Start by removing any stems from the blueberries and giving them a thorough rinse under clean running water.<\/p>\n Then combine the blueberries and water in a large saucepan. Place the pan over medium-high heat and bring the mixture to a boil. As the pan heats up, use a potato masher to mash the blueberries gently to release their juice. Reduce the heat to a gentle boil, and continue cooking for 5 minutes. Stir occasionally to prevent sticking.<\/p>\n Set up a damp jelly bag or create a double layer of cheesecloth in a strainer. Then carefully pour in the blueberry mixture, and let the juice strain for 2 hours. Once the juice is extracted, compost the solids, or use them to flavor oatmeal, top yogurt, or blend in a smoothie.<\/p>\n Begin by thoroughly washing your jars, lids, bands, and canning tools in warm, soapy water. Rinse them well and set them aside to air dry.<\/p>\n Warm the jars before filling them to prevent thermal shock and potential breakage. Place the jar rack inside the water bath canner or large sauce pot. Position the clean jars upright on the rack, and fill the pot with enough water to cover them.<\/p>\n Bring the canner to a gentle simmer, maintaining a temperature of around 180\u00b0F. Allow the jars to heat for approximately 10 minutes. This step effectively warms the glass, ensuring it can handle the hot blueberry syrup mixture. Keep the jars in the canner, maintaining their warmth until you are ready to fill them.<\/p>\n First, prepare the calcium water mixture by combining 1\/2 cup of water with 1\/2 teaspoon of calcium powder from the small packet found in the Pomona’s pectin box in a jar with a secure lid. Then, vigorously shake the jar to ensure thorough mixing. You only need 4 teaspoons for this recipe, but you can store the jar in the refrigerator for future jam or jelly recipes.<\/p>\n Combine the pectin powder with the honey (or sugar) in a small bowl. Stir well to achieve a uniform mixture.<\/p>\n Measure and pour 4 cups of the extracted blueberry juice into a saucepan. If needed, you can add water to reach the desired amount. Next, add the lemon juice and 4 teaspoons of the prepared calcium water to the saucepan.<\/p>\n Set the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, add the pectin-honey mixture to the saucepan. Stir or whisk well to dissolve the pectin. Continue stirring until the syrup returns to a boil.<\/p>\n As soon as the syrup reaches a boil, turn off the heat and prepare to fill your jars.<\/p>\n Lay a dry kitchen towel on the counter. Then, using the jar lifter, carefully remove a warm jar from the canner and tilt it to let the hot water drain back into the pot. Place the warm jar on the towel. Keep the remaining jars in the canner to maintain their warmth.<\/p>\n Use the canning funnel and ladle to pour the prepared blueberry syrup into the jar. Leave approximately 1\/4-inch of headspace at the top of the jar, allowing room for expansion during the canning process.<\/p>\n Run a bubble popper gently through the syrup to release any trapped air bubbles. Next, take a damp towel and wipe the rim of the jar, removing any residue or stickiness caused by the syrup.<\/p>\n Center a lid on top of the jar, ensuring it sits flat and aligned with the rim. Place a band over the cover and tighten it until it reaches a fingertip-tight position. Take care not to over-tighten the band, as it should allow air to escape during the canning process, resulting in a proper seal.<\/p>\n Return the filled jar to the canner, and continue the same filling process with the remaining jars, filling them one at a time to prevent them from cooling prematurely.<\/p>\n Once all the filled jars are returned to the canner, adjust the water level so it is 2 inches above the tops of the jars.<\/p>\n Cover the canner and bring the water to a full rolling boil over medium-high heat. Once the water reaches a vigorous boil, start your timer and boil the jars for the time recommended in the recipe below. Maintain a steady boil throughout processing time.<\/p>\n After the processing time is complete, turn off the heat and allow the jars to settle undisturbed for 5 minutes. Then, using a jar lifter, carefully lift the jars from the canner and place them on a kitchen towel. Ensure the jars remain upright, and refrain from touching the lids or tightening the bands at this stage. The sealing process requires time and uninterrupted cooling.<\/p>\n Allow the jars to cool completely and undisturbed for 12 to 24 hours. During this time, you may hear the satisfying “ping” sound as the lids seal securely. Resist any temptation to touch or test the seals while the jars are cooling. Patience is key to ensuring a successful seal and optimal shelf stability.<\/p>\n Once fully cooled and sealed, the jars are ready to be stored in a cool, dark place, eagerly waiting for the moment to be opened and enjoyed.<\/p>\n With the final step completed, you have successfully processed your homemade blueberry syrup jars. Here are some ways to enjoy it:<\/p>\n Remember, the possibilities are endless when it comes to enjoying blueberry syrup. Get creative, experiment, and let your taste buds guide you to new and exciting ways to indulge in this delightful homemade treat.Step 1: Ingredients for Making Blueberry Syrup<\/h3>\n
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<\/p>\nStep 2: Gather Your Kitchen and Canning Essentials<\/h3>\n
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Step 3: Extract the Blueberry Juice<\/h3>\n
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<\/p>\nStep 4: Prepare Your Canning Equipment<\/h3>\n
Step 5: Make the Blueberry Syrup<\/h3>\n
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<\/p>\nStep 6: Fill the Jars<\/h3>\n
Step 7: Boil the Jars in the Water Bath Canner<\/h3>\n
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<\/p>\nWays to Enjoy Homemade Blueberry Syrup<\/h2>\n
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