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    Blueberry Syrup


    Source of Recipe


    Kate Stoehr

    List of Ingredients




    12 pints fresh or frozen blueberries (6 lbs)
    15 cups water, divided
    10 cups sugar
    1 3/4 ounces powdered fruit pectin

    Recipe



    Crush blueberries; place in a large kettle. Add 8 cups water. Bring to a full rolling boil; boil for 10 minutes, stirring constantly. Strain through a jelly bag, reserving juice. Empty contents from bag back into kettle; add 4 cups water. Bring to a full rolling boil; boil for 5 minutes. Pour back into jelly bag; strain. Combine juice; measure 10 cups of juice and place in kettle. Add sugar, pectin and remainign water. Bring to a full rolling boil and boil for 5 minutes. Remove from the heat; let stand a few minutes. Skkim off any foam. Pour hot into hot jars, leaving 1/4" headspace. Adjust caps. Process for 10 minutes in boiling water bath. Yield: 9 pints.

 

 

 

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