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Blueberry Syrup

  Blueberries 6 Cup (96 tbs) (Picked Over)
  Sugar 3 Cup (48 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs) (Or To Taste)

In a large saucepan combine the blueberries and 1 1/2 cups water, bring the mixture to a boil, and simmer it, covered, for 10 minutes.
Puree the mixture in batches in a blender or food processor and force it through a fine sieve into a bowl, discarding the solids.
In the pan, cleaned, combine the sugar, the zest, and 3 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until a candy thermometer registers 220° F.
Discard the zest, add the blueberry mixture, and boil the syrup, stirring, for 1 minute.
Let the syrup cool, skim off any froth, and stir in the lemon juice.
Pour the syrup into glass jars with tight-fitting lids.
The syrup keeps, covered and chilled, for 3 months.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2843 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.5%

Saturated Fat 0.25 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 9.5 mg0.4%

Total Carbohydrates 734 g244.6%

Dietary Fiber 21.6 g86.2%

Sugars 689.4 g

Protein 7 g13.6%

Vitamin A 9.8% Vitamin C 190.3%

Calcium 6.4% Iron 14.2%

*Based on a 2000 Calorie diet

Blueberry Syrup Recipe