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Close-up of a sealed jar filled with dark blueberry syrup, showing the texture of the glass and tight seal.
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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 Time3 minutes
Cook Time1 hour 5 minutes
Rest Time1 day
Total Time1 day 1 hour 8 minutes
Course: Pantry Staple
Cuisine: American
Keyword: Blueberry Syrup Canning Recipe, Summer
Servings: 5 half pints
Calories: 670kcal
Author: Katie

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. 

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