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.
- 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!!!