After scouring the internet for the best blueberry syrup recipe, I discovered something – they’re all the same. Every single recipe I turned up was exactly the same. I’m sure there are some variations out there, I just didn’t happen upon them. The one I printed out to use came from here. I adapted the quantities, because I had so many blueberries to use.
4 c. fresh blueberries
1 c. water
2 c. orange juice (fresh or from concentrate)
1 1/2 c. granulated sugar
6 tbsp. cornstarch
1 tsp. Almond extract
1/4 tsp. Ground cinnamon
Other things you need:
Jars – I used three 16-ounce jars. If you want smaller quantities, use six 8-ounce jars.
1 large stock pot
1 medium saucepan
dish towel and washcloth
1. Sterilize your jars. For more in-detail on this, see my Blackberry Jam post.
2. In a small bowl, whisk together cornstarch and 1/2 cup of the water. Stir until the cornstarch is completely dissolved. Set aside.
3. In the saucepan over medium heat, add blueberries, 1/2 cup water, orange juice, and sugar. Stir gently, so you don’t squish the blueberries, and bring to a boil.
4. Slowly add the cornstarch mixture to the boiling blueberry mixture. Stir constantly to avoid clumping.
5. Reduce heat so the syrup just simmers. Let it reduce until the blueberry syrup is thick enough to coat the back of a spoon. This will take 3 to 5 minutes.
6. Turn off heat, and add the almond extract and cinnamon.
7. If you want to enjoy some on pancakes or crepes right away, by all means, do so! Come back to me when you’re ready to save some for later. ;)
8. Set up your canning area. I like to lay out a towel, to put the jars on when I get them out of that hot water to fill them. I keep my lids and rings right by the towel. You’ll also want your jar lifter or tongs nearby, along with your canning funnel, spatula, and ladle.
9. Using tongs or jar lifter, remove jars from the hot water bath and place on a towel.
10. Fill the jars with blueberry syrup. A canning funnel makes this part of the job really simple. Leave 1/2 inch headspace between the top of the syrup and where the underside of the lid will be.
11. Using a clean, damp cloth, wipe any stray jam from the rim of each jar and from the threads where the ring will screw on.
12. Place lids on top of jars, then screw rings onto the jars. They only need to be fingertip tight. You can tighten them more later, when they’re not so hot.
13. Put the jars back into the canner, making sure that there is about an inch of water covering the jars.
14. Boil for 10 minutes.
15. Remove jars using the jar lifter and place back on towel to cool for at least 12 hours. You should start hearing those lids pop after just a few minutes. If ten minutes goes by and they haven’t all sucked down like they’re supposed to, put those jars back in the hot water bath for a few minutes and try again.
16. Once the jars have cooled, you should be able to keep them in a cool, dark place for up to a year.
That’s where part of my five pounds of blueberries went! I’ve got one recipe left to share, and it’s the simplest of all.