Blueberry Syrup

Blueberry syrup is absolutely heavenly on pancakes, over ice cream, or in mixed drinks. It’s easy enough to make homemade blueberry syrup with fresh or frozen blueberries, and you can preserve it by canning it for use year-round.

If you’re a fan of blueberries, then you already know that they’re not only delicious – but also nutritious. And one of the best ways to enjoy the taste of blueberries is by making blueberry syrup at home. 

Canning blueberry syrup is a great way to preserve the fruit’s flavor so that you can enjoy it all year round. Because, after all, blueberry picking season is short – but wouldn’t it be amazing to enjoy all the tantalizing flavors of blueberries year-round?

In this post, we’ll show you how to easily make and can blueberry syrup, which will be perfect to use as a topping for pancakes, waffles, French toast, or ice cream.

Ingredients for Blueberry Syrup

This is a safe, tested canning recipe developed by ball canning.  It’s adapted from The All New Ball Book of Canning and Preserving, where the syrup is made from blueberry juice, and the resulting blueberry pulp is saved to make blueberry butter (which is also amazing on pancakes).

The ingredients for canning blueberry syrup are quite simple. To make a canner batch of four ½ pint (250 ml) jars, you’ll need the following:

• 4 ¼ lb (2 kg) fresh blueberries
• 3 cups water (750 ml), divided
• 3 cups (375 ml) sugar
• 1 ½ tbsp (22 ml) bottled lemon juice
• Cheesecloth 

You’re going to end up with several cups of leftover blueberry pulp, which is great for use in smoothies, or you can use it to make blueberry jam or butter, too.

How to Make Blueberry Syrup

Before you can start making the syrup, you need to choose the right type of blueberries. The best blueberries for making syrup are fresh and plump. You can either buy blueberries from the grocery store or pick them from your garden or a local farm. 

If you’re picking your own berries, make sure that they’re ripe enough, so they’re full of flavor. After picking, rinse the berries in cold water, and be sure to remove any stems or leaves.

Your next step is to wash and drain the blueberries. Add the fruit to an eight-quart (eight-liter) stainless steel or enameled Dutch oven along with two cups of water. Bring the mixture to a boil over medium-high heat, crushing the berries with a potato masher, then reduce the heat and simmer for 12 minutes, stirring often.

Line a fine wire-mesh strainer with three layers of damp cheesecloth. Place the strainer over a bowl, then pour the blueberry mixture into the strainer. Don’t press down, as this can force some pulp into the syrup. 

Let the mixture stand for 30 minutes or until you’ve collected about 2.5 cups (625 ml) of juice (or until the mixture no longer drips). Reserve the pulp to make blueberry jam or blueberry butter or for something else (you’ll be left with around 5.5 cups or 1.3 liters of blueberry pulp in total).

Next, combine three cups of sugar and one cup of water in a large stainless steel saucepan, then bring to a boil, stirring until the sugar dissolves. Boil uncovered for 20 minutes or until the mixture reads 220 degrees Fahrenheit (104 Celsius) on a candy thermometer – stir often to prevent the mix from scorching. Then, stir in the blueberry juice and lemon juice.

Return the mixture to a boil, then reduce the heat and simmer, uncovered, for about five minutes. Stir once, then remove it from the heat. Skim off and discard the foam. 

Ladle the syrup into hot jars, leaving ¼ inch or .5 cm of headspace. Remove any air bubbles, then wipe the jar rims, center the lids on the jars, apply the bands, and adjust them until they’re fingertip-tight.

Process the jars in a boiling water bath for 10 minutes – remember to only start timing when the water comes to a boil. After 10 minutes, turn off the heat and remove the canner lid. 

Wait five minutes before removing the jars from the canner. Place them on a towel-lined countertop and leave them undisturbed for 12 to 24 hours. You should hear a “pop” or a “ping” when the jars seal. 

Check the seals by pressing the center of each lid. If it’s firm, the jar is sealed. If it pops up and down, the jar isn’t sealed properly, and you should refrigerate the syrup and consume it within a few weeks.

Serving Blueberry Syrup

First things first: what goes with blueberry syrup? While this delicious topping can be poured over pancakes and waffles, it’s also wonderful on yogurt or oatmeal – it can add some natural sweetness. If you’re feeling adventurous, you can even drizzle it on ice cream, cheesecake, or even roasted vegetables for a unique twist.

Now let’s talk about heating it. Can you just pop open your jar of canned blueberry syrup and serve it cold? Absolutely! But if you’d like it warm, simply heat it up in a saucepan over medium heat with a pinch of cinnamon or nutmeg, and you’ve got yourself a delicious blueberry sauce that’s ready to go whenever you are. 

And if you’re totally out of ideas of what to mix with your blubbery syrup, try this one: make a blueberry-lemon cocktail! In a shaker with ice, mix 1 oz of gin, 1 oz of lemon juice, 1 oz of blueberry syrup, and a dash of orange bitters. Shake until cold and strain into a glass filled with ice.

Yield: Makes 4 half pint jars (8 oz each)

Blueberry Syrup

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 10 minutes

Blueberry syrup is absolutely heavenly on pancakes, over ice cream, or in mixed drinks. It's easy enough to make homemade blueberry syrup with fresh or frozen blueberries, and you can preserve it by canning it for use year-round.

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Ingredients

• 4 ¼ lb (2 kg) fresh blueberries
• 3 cups water (750 ml), divided
• 3 cups (375 ml) sugar
• 1 ½ tbsp (22 ml) bottled lemon juice
• Cheesecloth

Instructions

1. If canning, prepare a water bath canner, jars, lids and rings before you begin.
2. Wash and drain the blueberries. 
3. Add the fruit to an eight-quart (eight-liter) stainless steel or enameled Dutch oven along with two cups of water. 
4. Bring the mixture to a boil over medium-high heat, crushing the berries with a potato masher, then reduce the heat and simmer for 12 minutes, stirring often.
5. Line a fine wire-mesh strainer with three layers of damp cheesecloth. 
6. Place the strainer over a bowl, then pour the blueberry mixture into the strainer. Don't press down, as this can force some pulp into the syrup. 
7. Let the mixture stand for 30 minutes or until you've collected about 2.5 cups (625 ml) of juice (or until the mixture no longer drips). Reserve the pulp to make blueberry butter or for something else (you'll be left with around 5.5 cups or 1.3 liters of blueberry pulp in total).
8. Combine three cups of sugar and one cup of water in a large stainless steel saucepan, then bring to a boil, stirring until the sugar dissolves. 
9. Boil uncovered for 20 minutes or until the mixture reads 220 degrees Fahrenheit (104 Celsius) on a candy thermometer - stir often to prevent the mix from scorching. Then, stir in the blueberry juice and lemon juice.
10. Return the mixture to a boil, then reduce the heat and simmer, uncovered, for about five minutes. Stir once, then remove it from the heat. Skim off and discard the foam. 
11. Ladle the syrup into hot jars, leaving ¼ inch or .5 cm of headspace. Remove any air bubbles, then wipe the jar rims, center the lids on the jars, apply the bands, and adjust them until they're fingertip-tight.
12. Process the jars in a boiling water bath for 10 minutes - remember to only start timing when the water comes to a boil. After 10 minutes, turn off the heat and remove the canner lid.  (The canning time increases to 15 minutes if you're above 6,000 feet in elevation.)
13. Wait five minutes before removing the jars from the canner. Place them on a towel-lined countertop and leave them undisturbed for 12 to 24 hours. 
14. Check the seals, label, and store.

Blueberry Canning Recipes

There’s more than one way to preserve blueberries in a jar!  Take a look at these blueberry canning recipes:

• Canning Blueberry Pie Filling
• Blueberry Butter
• Blueberry Lemonade Concentrate
• Blueberry Rhubarb Jam
• Simple Blueberry Jam (without Pectin)