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Blueberry Syrup

Source of Recipe


Ball Jars



List of Ingredients



• 8 cups blueberries, crushed
  
• 6 cups water, divided
  
• 1 Tbsp grated lemon zest
  
• 3 cups sugar
  
• 2 Tbsp lemon juice
  






Instructions



1. Combine the blueberries, 2 cups water, and lemon zest in a large stainless steel saucepan. Bring to a gentle boil over medium heat and boil gently for 5 minutes. Place the mixture in a dampened jelly bag or a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours.
   
   
2. Prepare a canner or stockpot and jars.
   Combine the sugar and remaining 4 cups water in a clean, large stainless steel saucepan. Bring it to a boil over medium-high heat, stirring to dissolve the sugar, and cook until the temperature reaches 230° F. Add the blueberry juice, increase the heat to high, bring to a boil, and boil for 5 minutes, stirring occasionally. Remove from the heat and stir in the lemon juice.
   
   
3. Ladle the hot syrup into the warm jars, leaving ¼-inch headspace. Remove the air bubbles; re-measure the headspace. If needed, add more syrup to meet recommended headspace. Wipe the rim; center the lid on the jar. Screw the band until fingertip-tight. Process the filled jars in boiling water for 10 minutes. Remove the canner lid. Wait 5 minutes, then remove the jars, cool, and store in a cool, dark place.
   
   Makes 3 pints.