Thursday, July 25, 2013

Blueberry Syrup

This was an unintentional discovery. It started as an experiment in no-pectin jam, but morphed into something far better. Thin enough to spread on its own, but thick enough to stay on a piece of toast, my family went through an entire 8 oz jar over waffles in one morning. It was a universal hit. Pre-freeze even fresh seasonal berries for better texture.

16 generous cups frozen blueberries
5 cups Maple Syrup
½ cup Lemon Juice
2 tsp Cinnamon

Sterilize 12 half pint jars and lids.
Combine all ingredients in a stock pot over medium high heat.
Stir constantly until berries break down, leaving only a few chunks.
Once syrup sticks to the back of the spoon, it is ready to go into jars.
Fill jars, leaving ¼ inch head space, wipe rims, put lids on, and finger tighten bands.
Process in hot water bath for 15 minutes, turn off heat, and let sit in the canner for 5 more minutes.
Remove from bath, and set on wire rack to cool.
Leave undisturbed for at least 12 hours.
Check seals before storage, and before opening stored jars.
Remember, preserve at your own risk.

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