Homemade Blueberry Syrup

5 from 1 vote

Make this easy homemade blueberry syrup in 40 minutes with just 4 ingredients. Perfect for pancakes, waffles, or ice cream. Freezer and canner friendly!

Prep Time13

Cook Time27

Total Time40

Course: Condiment, Food Preservation

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: 4 oz jars

Calories: 175kcal

Author: Joy Kincaid

Equipment

medium saucepan
Potato Masher (or pastry blender)
Lemon Zester
Fine mesh sieve
4 oz Glass Canning Jars or other containers for storage

Ingredients

5 cups blueberries
1 cup water
1 lemon medium
1 cup granulated sugar

Instructions

Rinse the blueberries, then add them to a medium saucepan with 1 cup of water. Smash the berries as much as possible using a potato masher. You can also use a pastry blender, which will also work.
Rinse the lemon, then zest it using a zester grater or small cheese grater. Set the zest aside in a small bowl.
Cut the lemon in half, then squeeze the juice into a small bowl. Set aside.
Bring the berries to a boil over high heat. Then, reduce the heat to medium-low and set a timer for 15 minutes.
Once the berries have simmered for a while, give them a quick stir and mash any remaining whole blueberries. Using a fine mesh strainer (and bowl underneath), strain out the blueberry skins and stems. I used the back of a spoon to get as much liquid out as possible.
Pour the syrup back into the saucepan. Add in the lemon zest and granulated sugar, then stir to combine. Bring this mixture to a boil, then let it simmer over medium-low heat for 10 minutes.
Add the lemon juice to the saucepan and bring to a boil once more. Let this boil for about 2 minutes.
Let the syrup cool completely.
Ladle into jars or another container (using a funnel, if necessary).

Notes

This recipe makes about three 8.5 oz jars or seven 4 ounce jars. Or, you can put the syrup into a glass syrup jar for ease of pouring.

This recipe works for canning. I haven't included the instructions for canning, so be sure to follow basic canning directions and safety. This recipe should fit into about seven 4-ounce jars or three 8.5-ounce jars.

Nutrition