Blueberry Pancake Syrup
Nothing says "delicious" like something that's fresh and homemade. Make this blueberry pancake syrup and you'll find lots of tasty uses for it, from a pancake topper to dessert topping (great on ice cream) or blended into a shake. Yum!
Cooking Time15 min
Ingredients
- 4 cup blueberries, stemmed, rinsed and drained
- 3 cup water
- 2 strips lemon peel
- 3 cup sugar
- lemon juice, to taste
Instructions
- Pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken.
- Add 1 cup of water and strips of lemon peel and bring to a simmer.
- Turn heat down to low and cook the berries for 5 minutes at just under a simmer.
- Pour the hot berries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through.
- Twist the cloth to extract all the juice; there should be about 2 cups.
- Discard the berry pulp.
- Combine the remaining 2 cups water with the sugar in a small saucepan.
- Bring the mixture to a boil, stirring, until the sugar is dissolved and the mixture is clear.
- Wash down the sides of the pan with a wet pastry brush, the boil the syrup, without stirring, until it reaches 260 degrees F on a candy thermometer.
- Add the blueberry syrup to the sugar syrup and bring the mixture to boil. Boil for 1 minute.
- Let the syrup cool, then add lemon juice to taste.
- Pour the syrup into two pint jars and refrigerate if you plan to use it in a month or two.
- To can (for indefinite storage), pour into canning jars with 1/2 inch headspace. Process in hot water bath for 30 minutes. Cool. Yields about 2 pints.