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Blueberry Syrup Recipes
In this video Betty demonstrates how to make Fresh Blueberry Syrup. This syrup is delicious with pancakes waffles cubes of pound cake or angel food cake as well as ice cream desserts. MAKING 1. In a saucepan place fresh blueberries and pour water. Place the
Betty's Blueberry Syrup
Sort wash and remove any stems from blueberries. Put about one third of the blueberries at a time in blender container. Cover and blend thoroughly. Repeat twice. In a 5 quart kettle or Dutch oven combine blueberry pulp sugar water and lemon juice. Bring sugar
Crush berries add 2 cups water and lemon peel. Simmer 5 minutes. Drain through several layers of damp cheese cloth or jelly bag. Squeeze to extract juice and pulp from berries. Mix sugar and 4 cups water. Boil to 260 F adjust for altitude . Add berry juice to
1. In a food processor or blender puree 3 cups of the blueberries. Pour into a medium size saucepan along with the water lemon zest and cloves. Bring to a boil lower the heat and simmer uncovered for 3 minutes. Strain into a large heatproof bowl and discard
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
MAKING 1 In a food processor bowl fitted with a knife blade add the blueberries sugar cornstarch and water then process for about 1 minute until mixed. 2 In a 1 1 2 quart saucepan pour the blueberry mixture and simmer for about 2 minutes until syrupy. 3 Then
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.
Combine sugar and cornstarch in a saucepan stir well. Stir in boiling water. Cook over medium heat stirring constantly until mixture comes to a full boil. Reduce heat simmer 1 minute stirring constantly. Remove from heat stir in blueberries and lemon juice.
Combine blueberries sugar cinnamon and cloves in pan with 1 1 2 cups water. Bring mixture to a boil and boil for 10 minutes or until lightly thickened. Strain stir in lemon juice and pour into sterilized jars.
With electric blender or mixer blend blueberries till smooth. In saucepan combine the blended berries corn syrup and salt. Bring to boiling boil gently stirring constantly for 5 to 7 minutes or till consistency of syrup.
Combine ingredients and heat through. Serve hot