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Blueberry Syrup
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Blueberry Syrup
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Ditch the maple and dive into this sweet, homemade Blueberry Syrup. Great over pancakes and waffles or present as a housewarming, teacher appreciation or holiday gift.

Prep time
Bake/Cook time
4 jars (1/2 pint each)
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Blueberry Syrup
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
4 jars (1/2 pint each)



  1. Place blueberries and water in base of a medium sized heavy bottomed stainless steel stock pot. Using a potato masher, crush blueberries slightly. Bring mixture to a boil over medium-high heat and then turn heat down to medium low and simmer for 15 minutes, stirring occasionally while blueberries release their juice.
  2. Remove pot from heat and ladle blueberries and juice into a fine sieve set over a glass bowl. Use back of a ladle and press berry solids to extract as much juice as possible. Discard solids.
  3. Return accumulated blueberry juices back to pot and add sugar and cinnamon stick. Bring to a gentle boil and simmer for 10 minutes until the syrup thickens slightly. Stir in lemon juice and cook 2 minutes more.
  4. Remove syrup from heat and ladle into hot, sterilized jars leaving ¼ inch head space. Wipe rims with a wet, clean paper towel and center a lid on each jar. Put band on and tighten just to finger-tip tight. Process jars in a water bath canner for 10 minutes. Remove jars, cool and store.


Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.

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