Blueberry Syrup
I love Saturdays. Saturday was the day that my dad would make breakfast when I was young. Still to this day, Saturday just doesn't feel right unless I wake up to a good, hearty breakfast. Is there anything more scrumptious than blueberry syrup drizzled over homemade waffles in the morning?
This recipe is so easy! Just three ingredients.
While fruit is steaming, sterilize jars and place rings and new lids in simmering water 'til needed.
When juice is ready, unclamp juicer hose and drain into stockpot. (about 6 cups).
Sometimes to check how much juice I have, I drain it into a measuring cup then pour it back over the fruit in the juicer. I think that the hot juice helps breakdown the fruit at the top better and gives me an idea how much more time I need to wait.
Add the lemon juice and sugar to the blueberry juice in the stockpot and bring to a boil skimming off foam as it appears. Boil for 5-10 min to dissolve the sugar and reduce the syrup to a thicker consistency.
Place wide-mouth funnel in sterilized jar and ladle CAREFULLY the syrup into the jars. Wipe off jar mouth with clean washcloth before placing lid on top. Tighten bands but not too tight. I tighten all the way then back off about a quarter turn. Yield is 3 pints.
Space jars on counter and wait for that wonderful 'pop' to tell you they sealed.
Verdict: The syrup tastes amazing! The consistency is a little thin which is to be expected due to the low amount of sugar used. Most syrup recipes call for a 1:1 ratio of juice and sugar but I just didn't want to use that much. If it bothers you and you want a thicker syrup, add more sugar before canning. It will set a little after being stored and was plenty thick for me then.
Here is the recipe. Enjoy!
Posts
1 comments: