How to Make Blueberry Syrup for Canning (Simple)
I know most people like maple syrup on their pancakes or waffles, but I honestly prefer a fruit syrup. This blueberry syrup canning recipe tastes AMAZING over pancakes and even over ice cream! It’s easy to make and perfect for waterbath canning, so you can enjoy the taste of summer all year long. An important step in this recipe is ensuring the sugar mixture reaches exactly 220°F before adding the blueberry juice. This step ensures a thick, luscious syrup every time.
Blueberry Syrup Canning Recipe
Equipment
- 8 qt pot
- Fine mesh strainer (or cheesecloth)
- potato masher
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-qt 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 the jars in hot soapy water. Transfer jars to a water bath canner and fill the canner with water so the jars are fully submerged in water. 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 degrees (about 8 minutes). The best way to check the temperature is by using a candy thermometer.
- Add blueberry and lemon juices. Boil then simmer. Once the sugar water hits 220 degrees F 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.
- Remove from heat and 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 hot jar 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 in waterbath canner. Transfer the jars back into the water bath canner. Make sure the jars are fully submerged in water with at least 1 inch of water above the jars. Place the lid on the canner, set the heat to medium-high heat, and allow the canner to come to a boil. Once the water is boiling, set a timer for 10 minutes and process the jars.
- 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.
- Check Seal, remove rings, and 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
Nutrition
I pour this over everything from pancakes and waffles, to ice cream and yogurt. 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.
I hope you enjoy it as much as we do!
Key Ingredients and Tools
To make this syrup recipe a success, you’ll need a few key tools and ingredients. Here’s what you should have on hand:
- Candy thermometer. This tool ensures your sugar mixture reaches the exact temperature needed for the syrup to thicken properly.
- Fine mesh strainer or cheesecloth. These help you achieve a smooth, pulp-free syrup by properly straining the blueberry mixture. If you don’t have a fine mesh strainer, you can line a regular strainer with cheesecloth.
- Bottled lemon juice. Using bottled lemon juice ensures consistent acidity, which is crucial for safe canning.
These tools and ingredients will help you create the perfect blueberry syrup for canning.
Troubleshooting and Help
Absolutely! Just make sure to thaw and drain them before using. The flavor will still be fantastic.
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.
If properly sealed and stored in a cool, dark place, the syrup should last up to 18 months. Once opened, keep it in the fridge and use it within a month.
It’s best to stick with the recipe as is. The sugar not only sweetens the syrup but also helps preserve it during canning.
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.
I hope you enjoy making this blueberry syrup canning recipe. Next time you have company over for breakfast, serve them this instead of maple syrup and see what happens! They might just be asking you to make some for them!
By Katie Shaw
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.
