Homemade Blueberry Syrup Recipe

I tried a new process for canning blueberries this year that allowed me to get two products out of one batch of berries.

The whole family loved the results!

This delicious blueberry syrup was one of those products.

So far, we’ve enjoyed it on pear pancakes and oatmeal. 🙂

Blueberry Syrup Ingredients

When making homemade blueberry syrup, you’ll appreciate how a few simple ingredients come together to create a delicious and versatile condiment.

Here’s a brief breakdown of the key components as well as a few ingredient variations if you don’t have a particular item on hand.

Ingredient Breakdown

• Blueberries: Fresh or frozen blueberries can be used, depending on your preference and availability. You’ll need 3 quarts for this recipe.
• Sugar: This Ball recipe calls for 3 cups of sugar. You can adjust the sweetness to your liking.
• Lemon juice: Adding a bit of lemon juice, around 1 1/2 tablespoons, gives your syrup a delightful tangy flavor. Lemon zest can also be incorporated for an extra punch of flavor. It also helps acidify the product for safe water bath canning.
• Water: To boil the blueberries and, later, dissolve the sugar into a syrup consistency, you’ll need some water.
• Vanilla: Add a splash of vanilla extract for a hint of warmth and complexity.

Fresh or Frozen Blueberries?

When making homemade blueberry syrup, you can use fresh or frozen blueberries. Choosing ripe blueberries is crucial for the best flavor. Look for blueberries that are plump, firm, and have a vibrant blue color.

Avoid those that are wrinkled, soft, or leaking juice.

If you’re using fresh blueberries, give them a gentle rinse and remove any stems or leaves before using them in your recipe. On the other hand, if you opt for frozen blueberries, there’s no need to thaw them before cooking.

Keep in mind that using frozen blueberries might slightly increase the cooking time, as the sauce will take longer to come to a boil.

How to Make Blueberry Syrup

Let’s go through the steps and understand how this mouthwatering syrup comes together!

Here’s a video tutorial if you’d rather watch than read:

First, gather the ingredients necessary for the recipe. You’ll need 3 quarts of blueberries, 3 cups water (total), 3 cups of sugar, and 1 1/2 Tablespoons lemon juice.

Grab a large saucepan for this process, as you’ll be stirring and simmering your ingredients together. Begin by bringing your blueberries to a boil with 2 cups of water.

Crush the blueberries, reduce your heat to a simmer, and cook for 12 minutes.

At this point, it’s time to strain the pulp. I do this in a nut milk bag, but you can use cheese cloth, too. It takes about an hour for most of the juice to strain out.

You should end up with 2.5 cups of liquid. Set the pulp aside. (You can use it to make blueberry butter later, or dehydrate to make this blueberry powder.)

In a saucepan, bring 1 cup of water and 3 cups of sugar to a boil with a lid on your pan. Once boiling, remove the lid and continue boiling for 20 minutes.

Add the blueberry juice and 1 1/2 Tablespoons lemon juice. Return to a boil.

Once boiling, reduce to a simmer and cook for 5 minutes, stirring only once.

Remove from heat and skim off the foam using a slotted spoon or something similar.

Now it’s time to can it up!

Canning Your Homemade Blueberry Syrup

Canning your homemade blueberry syrup is an excellent way to preserve its delicious flavor and make it shelf-stable.

First, you’ll need to prepare your canning equipment. Gather a water bath canner, canning jars, lids, and bands.

Ensure your jars and lids are clean by washing them in warm, soapy water. Rinse them thoroughly and set them aside on a clean towel. Place your clean jars in the canner, and bring it to low heat while you prepare the syrup.

Once you skim the foam off the blueberry syrup, it’s time to fill your jars. Ladle the blueberry syrup into your prepared canning jars, leaving 1/4 inch of headspace at the top.

Use a damp cloth to wipe the rims of the jars, ensuring there is no residue that would prevent a proper seal. Place the canning lids and screw bands on the jars to fingertip tight.

Place the filled jars in your water bath canner, ensuring they are completely submerged by 1-2 inches of water.

Process the jars at a full rolling boil for 10 minutes, adjusting the time as needed for your altitude.

After the processing time, carefully remove the jars using a jar lifter and let them cool undisturbed for 12-24 hours.

Check the lids for a proper seal, then store your canned blueberry syrup in a cool, dark place, and enjoy its delightful taste for months to come!

Ways to Use Blueberry Syrup

Looking for new ways to enjoy your homemade blueberry syrup? The versatility of this fruity condiment knows no bounds!

Pancakes and waffles are the classic breakfast options for drizzling blueberry syrup. Adding a generous pour of this fruity goodness to these dishes transforms a simple meal into an indulgent feast.

For a lighter touch, try spooning some blueberry syrup over a bowl of yogurt. The tangy yogurt and sweet blueberry combination makes for a refreshing yet satisfying snack, perfect for any time of the day.

Got a sweet tooth? Blueberry syrup pairs beautifully with your favorite ice cream or can be used as a topping for mouthwatering crepes.

If you’re a fan of creamy treats, blueberry syrup can take your cheesecake to new heights. Just swirl a few spoonfuls into the batter or drizzle it on top for a burst of fruity flavor that complements the rich, velvety texture.

You may be surprised to find that blueberry syrup even works in savory dishes. For instance, try whipping up a salad dressing by combining blueberry syrup with oil, balsamic vinegar, and dijon mustard.

Feeling creative? Use blueberry syrup as a glaze for poultry, pork, or fish.

Need to jazz up a bland food storage breakfast? Kick your oatmeal up a notch by flavoring it with your blueberry syrup.

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There are so many ways to enjoy your home-canned blueberry syrup!

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