Blueberry Syrup Water Bath Canning 1/2 pint jars

Описание: Blueberry syrup water bath canning 1/2 pint jars. We added in lemon but I have seen recipes with lime added or even vanilla bean.
~ FYI never water bath can with cornstarch- see note at end/below.

*** I would not say this recipe is for beginner water bath canners. It is a bit involved and the sugar syrup is like making candy. If you have made candy or fudge, give this recipe a go! If you are adventurous and want a fantastic blueberry syrup that can be put up for winter, get out your pans and can away!!

After collecting 12 pounds of blueberries, we decided to make blueberry syrup for us to use this winter. Blueberry syrup is great on pancakes, waffles, ice cream, cheesecake, cinnamon rolls or what ever you choose!

Recipe:
2 Quarts Blueberries whole
6 Cups water divided
3 Cups Sugar
1 fresh Lemon sliced
The way we made this recipe, we got 10 1/2 pint jars.

Start this while preparing the rest :
In a pan place 4 cups of water with 3 cups of sugar. Bring to a boil. Once at a boil, you want to have a temp of 230 degrees. A candy thermometer ( as seen in video) will let you know when syrup is ready for the berry juice. This step takes the longest. Up to 20 minutes depending on your stove.

Place your clean(washed) jars in your water bath canner. Get them to a boil- turn down stove if your syrup is not ready to can when jars are ready. Keep jars hot for ladling in the syrup.

Slice up the lemon. 1/4 inch or less thickness works well. Cut each slice into 4 pieces ( as seen in video). Remember to remove seeds from the slices!

In a separate pan, place the remaining 2 cups of water. Add in 2 quarts of fresh blueberries that have been cleaned, rinsed and stems removed. Add in lemon slices and any juice from slicing. Bring up to a boil, then simmer for 5 minutes. Once simmering is done, we crushed up the blueberries and lemon pieces with a immersion/stick blender.

* If you want a smooth syrup*
once you crush up the berries & lemon , use a jelly bag or multilayers of cheese cloth in a funnel and slowly pour juice through to a catch container/bowl( preferably glass). Toss blueberry skins and lemon rinds away. Return juice to pan and keep warm to add to the sugar syrup.

Once sugar syrup is up to 230 degrees, add in crushed up blueberry/ lemon juice. Be careful! The adding in of juice to hot sugar syrup will bubble up. Slow and steady worked for us.
Bring to a boil (ours never lost temp) and boil the blueberry syrup for 5 more minutes. After 5 minutes, it is ready to ladle into 1 pint jars.

Remove jars from water bath canner- jars should be hot. Remove pan / turn off heat from syrup( you can leave pan on stove if necessary) Fill the jars to a 1/4 inch headspace. Wipe the rims and place hot seal on jar. Place ring on, but do not put on tight. Finger tight is good. Process all jars for 10 minutes. Remove from canner- let cool. You know it is all set when you hear the seals POP!

From Bramble Moon Homestead & Sue & Catherine, Thanks for watching our video on Blueberry Syrup. You can find us on Facebook as well.

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Additional notes:
We have a stone countertop so removing the pan from our small cook stove is possible. Pan is very hot, will burn regular countertops.
You do not need to add in the lemon like we did. You can make whatever you love to eat. We just made suggestions.

~ DO NOT use Cornstarch in canning- The problem with canning recipes with this is that they turn under the extreme heat of processing.

Therefore, when you make a syrup, it’s recommended to leave it at a runnier consistency. Once it’s finished, preserve it.

When you’re ready to enjoy the product, open the jar, pour it into a sauce pan, and add any thickener you desire until it reaches the right consistency for your taste.

#blueberrysyrup
#waterbathcanning #blueberry #homesteadcooking