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Old-Fashioned Blueberry Syrup (Canning Instructions Included!)

This is simple, reliable, and gives you that deep blueberry flavor without needing any fancy equipment. This blueberry syrup recipe is made for water bath canning, so you can enjoy summer berries on pancakes or waffles all year long. Let me walk you through exactly how I do it.

open jar of syrup.

I know most people like maple syrup on their pancakes or waffles, but I honestly prefer a fruit syrup. My kids thought I was weird at first, but now they love it too! I have to keep a jar hidden away just for me 🤣. I also love using strawberry syrup when the blueberry runs out…or I just combine the two 🤫 I told you…I like fruit.

Ingredients and Tools You’ll Need

Make sure your blueberries are fully ripe for the best flavor. A candy thermometer is really helpful here to make sure the syrup reaches the right temperature and thickens properly. If you don’t have one, they aren’t expensive and really worth buying.

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Equipment

  • Water Bath Canner
  • 8 quart pot
  • Fine mesh strainer (If you don’t have a fine mesh strainer, you can line a regular strainer with cheesecloth.)
  • potato masher
  • Candy thermometer (ensures your sugar mixture reaches the exact temperature needed for the syrup to thicken properly)

Ingredients

  • 4 pounds blueberries
  • 3 cups water divided
  • 3 cups sugar
  • 2 tablespoons bottled lemon juice (ensures consistent acidity, which is crucial for safe canning.)

If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

How to Make Blueberry Syrup

It may seem like a lot of steps, but you’re really just boiling and simmering…a lot.

Step One: Prepare And Mash Blueberries

Wash and drain the blueberries. Add the blueberries and 2 cups of water to an 8-quart pot. Using a potato masher, mash the blueberries.

Step Two: Boil And Simmer

Place over medium-high heat and bring to a boil. Once boiling, lower the heat and simmer for 12 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot.

a large pot filled with simmering blueberry mixture.

Step Three: Strain Blueberries

Transfer the blueberries to a fine mesh strainer or jelly bag placed over a bowl. If you do not have one, line a strainer with 3 layers of cheesecloth. Allow the mixture to drain for 30 minutes or until you have 2 ½ cups of liquid.

blueberry mixture strained through a fine mesh strainer into a metal bowl.

Step Four: Prep For Canning

Prepare your jars for canning by washing them in hot, soapy water. Transfer jars to a water bath canner and fill the canner with water so the jars are fully submerged. Place the water bath canner over medium heat and allow it to simmer. Add the canning lids and rings to a saucepan with water. Place over medium-low heat and allow them to simmer.

Step Five: Boil Sugar And Water

Combine the sugar and remaining 1 cup of water in a large pot. Bring to a boil, stirring the mixture until the sugar is fully dissolved. Boil uncovered until the mixture reaches 220℉ (about 8 minutes). The best way to check the temperature is by using a candy thermometer.

sugar and water boiling in pot with candy thermometer.

Step Six: Add Blueberry And Lemon Juices

Once the sugar water hits 220℉, add the blueberry juice and the lemon juice. Return the mixture to a boil. Once boiling, reduce the heat, and allow the mixture to simmer for 5 minutes, stirring occasionally.

blueberry mixture in pot with candy thermometer.

Step Seven: Skim Foam

Remove the mixture from the heat and skim off any foam on top.

thickened blueberry syrup with foam skimmed off.

Step Eight: Fill Jars

Add the hot syrup to the hot jars by placing a canning funnel over the jars and ladling in the syrup, leaving a ¼ inch headspace. Repeat this process until all of the syrup is added to the jars.

syrup ladled into jars.

Step Nine: Wipe And Attach Rims And Lids

Wipe the rims of the jars with a clean, moist towel. You may want to use a white vinegar-moistened towel to ensure there is no syrup residue on the rims. Place the lids and rings on the jars. Tighten the rings so they are fingertip-tight.

rims being wiped and lids and rings attached.

Step Ten: Process

Transfer the jars back into the water bath canner. Make sure the jars are fully submerged in water with at least 1 inch above the jars. Place the lid on the canner, set to medium-high heat, and allow the canner to come to a boil. Once the water is boiling, set a timer for 10 minutes.

close up of jar held above canner and all jars inside canner.

Step Eleven: Cool

Remove the canner from the heat. Remove the lid and allow the jars to sit for 5 minutes. Then transfer the jars to a heat-proof area so they can cool for 12-24 hours.

5 jars cooling on wooden board beside canner.

Step Twelve: Store

Check the jars for a proper seal. Remove the rings and store the jars in a cool, dark place for up to 18 months or per your lids manufacturer’s recommendations.

Storage Instructions

Keep the sealed jars in a cool, dark place, such as a pantry or cupboard. The syrup should stay fresh for up to 18 months if stored properly.

Once you open a jar, place it in the refrigerator and use it within a month.

What to Serve with Blueberry Syrup

Really you can use this the same way you use maple syrup.

Questions and Troubleshooting

Can I use frozen blueberries instead of fresh ones?

Absolutely! Just make sure to thaw and drain them before using. The flavor will still be fantastic.

What if I don’t have a candy thermometer?

No worries! You can still make the syrup, but keep an eye on the texture. It should thicken slightly and coat the back of a spoon when it’s ready.

Can I reduce the amount of sugar in this recipe?

It’s best to stick with the recipe as is. The sugar not only sweetens the syrup but also helps preserve it during canning.

What if my syrup turns out too thin?

If your syrup is too thin, you might not have reached the correct temperature. You can reheat it and let it simmer a bit longer until it thickens up.

sealed jars of blueberry syrup on a wooden board with blueberries beside.

More Ways to Use Blueberries

Printable Recipe

Blueberry Syrup Canning Recipe

This simple syrup recipe has the delicious flavor of fresh blueberries in a sweet, pourable syrup perfect for pancakes and waffles.
Print Recipe
close-up of a sealed jar filled with dark blueberry syrup.
Prep Time:3 minutes
Cook Time:1 hour 5 minutes
Rest Time:1 day
Total Time:1 day 1 hour 8 minutes

Equipment

Ingredients

  • 4 pounds blueberries
  • 3 cups water divided
  • 3 cups sugar
  • 2 tablespoons bottled lemon juice

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Instructions

  • Prepare and mash blueberries. Wash and drain the blueberries. Add the blueberries and 2 cups of water to an 8-quart pot. Using a potato masher, mash the blueberries.
  • Boil and simmer. Place over medium-high heat and bring to a boil. Once boiling, lower the heat and simmer for 12 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot.
  • Strain blueberries. Transfer the blueberries to a fine mesh strainer or jelly bag placed over a bowl. If you do not have one, line a strainer with 3 layers of cheesecloth. Allow the mixture to drain for 30 minutes or until you have 2 ½ cups of liquid.
  • Prep for canning. Prepare your jars for canning by washing them in hot, soapy water. Transfer jars to a water bath canner and fill the canner with water so the jars are fully submerged. Place the water bath canner over medium heat and allow it to simmer. Add the canning lids and rings to a saucepan with water. Place over medium-low heat and allow them to simmer.
  • Boil sugar and water. Combine the sugar and remaining 1 cup of water in a large pot. Bring to a boil, stirring the mixture until the sugar is fully dissolved. Boil uncovered until the mixture reaches 220℉ (about 8 minutes). The best way to check the temperature is by using a candy thermometer.
  • Add blueberry and lemon juices. Once the sugar water hits 220℉, add the blueberry juice and the lemon juice. Return the mixture to a boil. Once boiling, reduce the heat, and allow the mixture to simmer for 5 minutes, stirring occasionally.
  • Skim foam. Remove the mixture from the heat and skim off any foam on top.
  • Fill jars. Add the hot syrup to the hot jars by placing a canning funnel over the jars and ladling in the syrup, leaving a ¼ inch headspace. Repeat this process until all of the syrup is added to the jars.
  • Wipe and attach rims and lids. Wipe the rims of the jars with a clean, moist towel. You may want to use a white vinegar-moistened towel to ensure there is no syrup residue on the rims. Place the lids and rings on the jars. Tighten the rings so they are fingertip-tight.
  • Process. Transfer the jars back into the water bath canner. Make sure the jars are fully submerged in water with at least 1 inch above the jars. Place the lid on the canner, set to medium-high heat, and allow the canner to come to a boil. Once the water is boiling, set a timer for 10 minutes.
  • Cool. Remove the canner from the heat. Remove the lid and allow the jars to sit for 5 minutes. Then transfer the jars to a heat-proof area so they can cool for 12-24 hours.
  • Store. Check the jars for a proper seal. Remove the rings and store the jars in a cool, dark place for up to 18 months or per your lids manufacturer’s recommendations.

Notes

For best results, use a candy thermometer to measure the temperature of the sugar water mixture. 
Nutrition info is for one half-pint jar.

Nutrition

Calories: 670kcal | Carbohydrates: 173g | Protein: 3g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 12mg | Potassium: 288mg | Fiber: 9g | Sugar: 156g | Vitamin A: 196IU | Vitamin C: 38mg | Calcium: 28mg | Iron: 1mg
Servings: 5 half pints
Calories: 670kcal
Author: Katie
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By Katie Shaw

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Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.

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