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Sweet Summertime Blueberry Syrup

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Servings: 3 250 ml jars
Calories: 417 kcal
Course: Condiments

Ingredients

  • 1 lemon organic, whole and washed
  • 5 cups blueberries organic, washed
  • 1 cup water
  • 1 cup turbinado sugar firmly packed (or white sugar)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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).
  6. Add 2 tablespoons lemon juice and stir to combine. Boil another minute or two. Remove from heat and allow to cool. Remove lemon zest.
  7. 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

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

% 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.