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.

Close-up of a sealed jar filled with dark blueberry syrup, showing the texture of the glass and tight seal.

Blueberry Syrup Canning Recipe

This simple syrup recipe captures the vibrant flavor of fresh blueberries in a sweet, pourable syrup perfect for preserving summer's bounty.
Prep Time 3 minutes
Cook Time 1 hour 5 minutes
Rest Time 1 day
Total Time 1 day 1 hour 8 minutes
Serving Size 5 half pints

Equipment

  • Water Bath Canner
  • 8 qt pot
  • Fine mesh strainer (or cheesecloth)
  • potato masher
  • Candy thermometer

Ingredients 

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

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.
    A large pot filled with simmering blueberry mixture, creating a deep purple-red color on the surface.
  • 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 being strained through a fine mesh strainer into a metal bowl, showing the process of separating the juice from the solids.
  • 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.
    A pot with sugar and water mixture boiling to create a syrup, with a candy thermometer in the pot monitoring the temperature.
  • 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.
    The blueberry juice and lemon juice have been added to the sugar mixture in the pot, creating a deep purple syrup as it simmers.
  • Remove from heat and skim foam. Remove the mixture from the heat and skim off any foam on top.
    The thickened blueberry syrup in a pot, with the surface showing a rich, dark color after boiling.
  • 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.
    The hot blueberry syrup being ladled into jars using a canning funnel, with five jars being filled on a wooden surface.
  • 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.
    The rims of the filled jars being wiped clean with a moist towel to ensure a good seal before placing the lids.
  • 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.
    A close-up of a jar being lifted out of the water bath canner using canning tongs, with other jars inside the canner.
  • 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.
    Five sealed jars of blueberry syrup resting on a wooden surface, freshly removed from the water bath canner.
  • 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

For best results, use a candy thermometer to measure the temperature of the sugar water mixture. 
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

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.

Overhead view of an open jar of thick blueberry syrup with a spoon and fresh blueberries on a wooden surface.

I hope you enjoy it as much as we do!

Tips For The Best Blueberry Syrup

  • Use ripe blueberries: Make sure your blueberries are fully ripe for the best flavor and sweetness in your syrup. If you love the taste of blueberries, check out my jumbo blueberry muffins!
  • Sterilize jars properly: Even a small amount of residue can affect the seal, so ensure your jars and lids are completely clean.
  • Don’t rush the draining step: Let the blueberries drain fully to get a clear, smooth syrup without any pulp or seeds. If you don’t want to drain the blueberries, you can make blueberry preserves instead!
  • Monitor the temperature closely: A candy thermometer is essential; reaching exactly 220°F ensures the syrup thickens properly.
  • Skim foam carefully: Removing the foam ensures a clearer syrup and a better final product when canned.

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.

Serving Suggestions

Serve with pancakes, waffles, French toast, vanilla ice cream, or yogurt.

Troubleshooting and Help

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.

How long will this syrup last?

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.

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.

Storing Leftovers

Pantry: To store your blueberry syrup, 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.

Freezer: Unfortunately, this syrup doesn’t freeze well. Freezing can change the texture and affect the consistency, so it’s best to store it as canned and enjoy it fresh.

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!

Sealed jars of blueberry syrup on a wooden board, with fresh blueberries scattered around and a white bowl filled with blueberries in the background.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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