Sweet Summertime Blueberry Syrup
User Reviews
5.0
9 reviews
Excellent
-
Servings
3 250 ml jars
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Calories
417 kcal
-
Course
Condiments
Sweet Summertime Blueberry Syrup
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 lemon organic, whole and washed
- 5 cups blueberries organic, washed
- 1 cup water
- 1 cup turbinado sugar firmly packed (or white sugar)
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Instructions
- Using a sharp paring knife, peel three or four strips of lemon peel from the lemon. Skin should be about 1/2 inch wide and not have too much of the bitter pith or white part on it. Then juice the lemon, and set both zest and juice aside.
- Place blueberries and water in a medium pot. Don’t worry about stems or leaves; they will be strained out later. Using a potato masher, crush the berries.
- Over medium-high heat, bring the berries and water to a boil, then lower the temperature to medium-low. Simmer berries for 15 minutes, stirring occasionally. They will darken considerably.
- Remove pot from heat and ladle berries into a fine sieve set over a heat-proof bowl or measuring cup. Using the back of a smaller ladle, press on the berry solids to extract as much juice as possible. Discard solids. (Update: or save them if you like. This part is apparently alarming to quite a few commenters! But my solids are full of stems, not worthy of a smoothie.)
- Return the blueberry juices to the pot, then add the lemon peel (not juice yet) and the sugar. Bring to a boil and simmer for about 10 minutes until the mixture thickens slightly. (Optional: Add a stick of cinnamon here, if you like).
- Add 2 tablespoons lemon juice and stir to combine. Boil another minute or two. Remove from heat and allow to cool. Remove lemon zest.
- Using a funnel, pour syrup into clean jars. Top with lid and store in the refrigerator for up to three months, or the freezer for up to nine.
Notes
- Recipe Update!
- A lot of you have asked about canning this syrup. Yes, I have done so with success. Brush up on your canning basics before you proceed, then ladle hot syrup into hot, sterilized jars (I use 1/4 pint), wipe rings, and cover with lids. Place in a hot water canning bath and process for 10 minutes.
Nutrition Information
Show Details
Calories
417kcal
(21%)
Carbohydrates
106g
(35%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
9mg
(0%)
Potassium
259mg
(7%)
Fiber
7g
(28%)
Sugar
92g
(184%)
Vitamin A
135IU
(3%)
Vitamin C
43mg
(48%)
Calcium
32mg
(3%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 3250 ml jars
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 106g | 35% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Potassium | 259mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 92g | 184% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 43mg | 48% |
| Calcium | 32mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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