Syrup/Topping: Blueberry Pancake Syrup
Source of Recipe
www.culinary.com
List of Ingredients
4 cups blueberries, cleaned and rinsed
3 cups water
2 strips lemon peel
3 cups sugar
lemon juice to tasteRecipe
Pour berries in pan and mash with potato masher until most all skins are broken. Add 1 cup of the water and strips of lemon peel and bring to a simmer. Turn heat to low and cook berries for 5 minutes at just under a simmer. Pour hot berries into strainer lined with 2 layers of cheese-cloth (or something similar) and let juice drip through. Twist cloth to extract all the juice; there should be abt. 2 cups. Discard pulp.
Combine remaining 2 cups water with sugar in small saucepan and bring mixture to a boil, stirring, until sugar is dissolved and mixture is clear. Wash down sides of pan with wet pastry brush, then boil syrup, without stirring, until it reaches 260�F on candy thermometer. Add blueberry syrup to sugar syrup and bring mixture to boil for 1 min. Let cool, then add lemon juice to taste. Pour into 2 pint jars. Will keep in 'fridge for 2 mos. For longer storage, can syrup following usual methods. Process for 30 minutes in water just under boiling. Cool jars on rack.
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