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Tuesday, May 9, 2017

Blueberry Syrup

Blueberry Syrup

A little over a month ago I had a customer send me a message... " I ate some stuff at a place and you poured it out and it was like blueberry syrup and it had whole blueberries in it you could put it over pancakes it was like a syrup that you poured over pancakes and it was floating in blueberries you know how to make that?" Sure! I can do that! So he ordered 6 QUARTS of Blueberry Syrup! LOL
Usually it takes double the berries to make the amount of syrup you want, but since he wants whole berries in the syrup that helps with the volume. However, if you don't want the whole berries in your syrup, remember you will need twice the fruit for the yeild you want.

 This is 6 pounds of blueberries, water and sugar.

 Boil until the temperature reaches 225 degrees.

Yeilds 6 quarts of Blueberry Syrup
including whole berries.

Blueberry Syrup

  • 1 1/2 pounds blueberries
  • 4 cups water
  • 2 cups sugar
  • 3 tablespoons fresh lemon juice
In a pot, combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Strain the juice into a heatproof measuring cup, pressing hard on the solids. Discard the solids or use for jam. Add the sugar and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225 on a candy thermometer, about 20 minutes. Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool. Pour the syrup into just-cleaned bottles. Seal and refrigerate for up to 6 months. *

*You can process the quarts in a waterbath for 15 minutes and store in your pantry.

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