2 1/2 cups fresh blueberries (frozen could work but fresh is ALWAYS better)
2 cups water
1 cup sugar
1 lemon juiced; and peeled (I used my veggie peeler for long thin slices)
1. Sterilize your canning jars and canning supplies (I just run my canning supplies in the dishwasher vs boiling everything. My grandmother would have a fit but sterile is sterile)
2. In a small sauce pan over medium heat, combine your cleaned blueberries and 1/2 cup of water.
Pull out your potato masher and start mashing the heck out the those blueberries.
***Funny Fact: All I kept imagining during this mashing period was Lucille Ball off of I Love Lucy, when she was grape stomping during one of her episodes. Yes, I’m sure I lost some people with that comment but that was a funny episode!!
3. Ok, back to cooking. While smashing these berries to a pulp we are going to simmer them for about 15 minutes.
4. After 15 minutes find a heatproof container (I used my large measuring cup which wasn’t the best idea; maybe a bowl next time would be better) and a strainer. While straining the berry mixture you will need a wooden spoon to press some of that liquid through the fine strainer mesh.
5. Once all your liquid is in your heatproof container, discard the pulp.
6. You can either wash out your previous sauce pan that had your blueberries in it, or just grab a new one. Either way you need a clean sauce pan for your next steps.
7. In the new sauce pan place it over medium heat. Peel off some of the lemon peel and place it in the sauce pan. Also add your 1 1/2 remaining cup of water, sugar, and lemon juice.
8. Bring those ingredients to a boil.
9. This is when having a candy thermometer is super helpful. You simply clip it onto your sauce pan and start doing other activities in your house until your syrup reaches 225 degrees F. If you don’t have a candy thermometer, just used your meat thermometer, but this means you will be checking on the syrup much for frequently than if you just had a candy thermometer. This process takes about 20 minutes.
10. Finally, 20 minutes later your syrup reaches the temp of 225 F. Add your blueberry juice and boil for about 1 minute.
***TIP: while boiling make sure you stir the mixture frequently because it likes to bubble up and grow in size.
11. Pour your freshly made syrup into your canning jars
12. Add the lids to the canning jar without touching anything but the sides so you don’t contaminate the canning process. When the jars set you will hear a pop from the lid, then you know they are sealed.
13. I’ve read in some places you need to refrigerate the canned syrup and others say its no big deal. My syrup is downstairs with all my other canned goods (not refrigerated) so do as you may. This should last up to about 6 months.
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