My sister Marybeth sent along this one. The recipe calls for thirteen cups of blueberries. I’m wondering just how many blueberries they picked.
This week Lizzie and Hannah came to visit us. While they were here Chris, Matt, Sarah and I went blueberry and strawberry picking with them. After they left Sarah and I made some blueberry syrup for family weekend with some of the blueberries.
Blueberry Syrup
- 13 c. blueberries
- 1 c. water
- 1/2 c. real maple syrup
- 1 1/2 tsp. lemon juice
- 1/4 c. sugar
Wash blueberries and then combine all ingredients in large pot. Bring to a boil, stir occasionally. After ten minutes of boiling blueberries will have popped and shriveled. Remove from heat and cool syrup before putting in jars. It will keep for three weeks in the refrigerator. Or if you want to be able to have a taste of summer on a cold winter morning, ladle hot syrup into sterilized canning jars and boil jars for 10 minutes to preserve. Let hot jars set on a towel for 24 hours. Preserved syrup will keep for up to one year. We love this syrup on waffles, pancakes or vanilla ice cream!!!
This is exactly what I’d like to make! Has anyone had experience with this recipe or a similar one – does it really keep OK? What about a higher percentage of maple syrup? I have searched everywhere for preserving recipies for blueberries and maple syrup, and even considered doing maple-flavored blueberry jam, but am not having any luck. I have 30 lbs of blueberries to process! We usually make our own small batches of blueberry + maple syrup to go on our pancakes etc, but being able to pull out a jar of ready-made would be great, and a good way to preserve all these berries. Yum!