Homemade Blueberry Syrup with Honey

This simple blueberry syrup with honey recipe can be made with fresh or frozen blueberries. You can also use other varieties of berries such as strawberries, raspberries, blackberries, cherries, or a mix of berries.
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We’re big fans of blueberries here in New England.

While I was growing up, it was an annual family ritual to visit our favorite spots each year in late July through August and pick as many wild blueberries as we could in an afternoon. Many of these were eaten fresh or in a cup with a little milk and sugar. The majority of the bounty was frozen to enjoy all year. It was always a treat when my Auntie delivered freshly baked blueberry goodies.

Our local picking grounds were along railroad tracks that cut into a granite hillside. Summer cottage vacations always seemed to have a patch of wild blueberries growing nearby too and I have warm memories of eating fresh blueberry muffins every morning during our vacations at the lake.

Our acidic soil is the perfect environment for both wild and cultivated blueberries. Wild, lowbush blueberries grow in a dense carpet from underground runners or rhizomes. They tend to be found in dry, open ground, sunny meadows, down dirt roads, and along hiking trails.

This simple blueberry syrup with honey recipe can be made with fresh or frozen blueberries. You can also use other varieties of berries such as strawberries, raspberries, blackberries, cherries, or a mix of berries.

Blueberries are considered a “Superfood” and are packed with nutrition, antioxidants, and are a great source of fiber. Just one cup of raw blueberries provides 114 milligrams of potassium, 24% of the suggested daily intake of Vitamin C, and 14% of the recommended daily fiber. Antioxidants in blueberries include anthocyanins, which might help fight cancer and flavonoids that may improve learning and cognition.

We didn’t know much about the health benefits of blueberries when I was a young. We just knew they tasted good and were a free source of fruit for our family to enjoy. It was also fun to forage for the ripe fruit and discover bushes heavy with berries as we scrabbled along the trails and brush.

This simple blueberry syrup with honey recipe can be made with fresh or frozen blueberries. You can also use other varieties of berries such as strawberries, raspberries, blackberries, cherries, or a mix of berries.

When we purchased our homestead, there were eight mature highbush blueberry plants lining the driveway. Like their wild counterparts, these plants require very little care and continue to produce pounds of berries each year.

This year, the harvest began the last week of July and we picked every day for almost a month, ate our fill, and managed to stash some in the freezer to enjoy later. One of the things I experimented on this year is blueberry syrup. After a few batches and a few modifications, I am very happy with this recipe.

Homemade Blueberry Syrup with Honey

This simple blueberry syrup with honey recipe can be made with fresh or frozen blueberries. You can also use other varieties of berries such as strawberries, raspberries, blackberries, cherries, or a mix of berries.

This simple blueberry syrup with honey recipe can be made with fresh or frozen blueberries. You can also use other varieties of berries such as strawberries, raspberries, blackberries, cherries, or a mix of berries.

Homemade Blueberry Syrup with Honey
 
Author:
Ingredients
  • 4 cups blueberries
  • 1/2 cup of honey
  • 1/2 cup of water
  • 1 lemon
Instructions
  1. Using a paring knife or vegetable peeler, peel five 1-inch strips of zest from the lemon then juice the lemon reserving 2 tablespoons of lemon juice. Set aside.
  2. Extract the blueberry juice by combining blueberries and water in a saucepan over low heat. Gently mash the blueberries with a potato masher and simmer over low heat for 15 minutes, stirring occasionally. Strain the juice into a heatproof bowl, pressing hard on the solids. Discard the solids.
  3. Return the blueberry juice to the saucepan and add the lemon zest and honey. Bring to a boil and simmer for about 10 minutes until the mixture thickens enough to coat the back of your spoon or registers 225° on a candy thermometer. Add 2 tablespoons of lemon juice. Continue stirring and boil over high heat for 1 minute. Remove from heat, discard lemon zest, and allow the blueberry syrup to cool. Pour into just-cleaned bottles. Seal and refrigerate for up to 3 months.

My original goal was to make blueberry syrup with honey to add to Chamomile tea for a flavor packed nutritional drink (See: Growing Chamomile for Tea).

This simple blueberry syrup with honey recipe can be made with fresh or frozen blueberries. You can also use other varieties of berries such as strawberries, raspberries, blackberries, cherries, or a mix of berries.

We soon discovered that we also enjoy blueberry syrup with honey drizzled over warm pancakes, stirred in yogurt, and as an ice cream topping. I am sure we will discover other uses.

This simple blueberry syrup with honey recipe can be made with fresh or frozen blueberries. You can also use other varieties of berries such as strawberries, raspberries, blackberries, cherries, or a mix of berries.Sources and Further Reading:

 

 

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47 thoughts on “Homemade Blueberry Syrup with Honey

  1. Jean

    I also have vivid childhood memories of picking wild blueberries. We knew that we had to get a quart to make a pie! I still remember my mother’s instructions to only pick the berries that were “powder blue and wearing a crown.”

    Reply
  2. Jann Olson

    I love blueberries and this syrup sounds delicious! We planted a Huckleberry this year and I’m wondering if I could do the same with it? Thanks for sharing with SYC. Pinned.
    hugs,
    Jann

    Reply
  3. Marla

    Hi Rachel,
    Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays that goes live tomorrow (Thursday) @ 7 pm EST. Thanks so much for sharing with all of us.

    Reply
  4. Beth Billstrom

    I have so many great memories of picking and eating blueberries. We would often go to the local pancake house where they always had blueberry syrup on the table. I think this is my year for making my own!

    Reply
  5. Catherine Holt

    I would never have thought about mixing honey with the blueberry. It sounds super sweet…..yum!

    Thanks for linking up to Marvelous Monday on Smart Party Planning.

    Reply
  6. ashandcrafts

    This looks so good! I love anything with blueberry. Thanks so much for sharing with us at the Merry Monday link party. I hope you’ll join us again this week. Sharing your post on Twitter!

    Reply
  7. Deborah Smikle-Davis (@debsmikdav1)

    Awesome! Who can resist this delectable syrup! My family would drizzle it on everything imaginable! Thank you for sharing this healthy and delicious Homemade Blueberry Syrup recipe with us at the Healthy Happy Green and Natural Party Blog Hop! I’m pinning and sharing. I can’t wait to see what you share with us next!

    Reply
  8. brijcalvo

    I just made this earlier today, and I have to say that it’s delicious! I decided to puree the blueberries down a bit using an immersion blender, but left it just chunky enough to tell they were once blueberries, hah. I did have trouble getting it to thicken for some reason, I used fresh local honey sourced from a friend’s father who is a beekeeper.

    Question, have you tried freezing any? I am wondering how it tastes after being frozen, I’d like to save some to have in the winter without having to actually can it.

    Reply
    1. ©Rachel Arsenault Post author

      Brijcalvo, I am so glad you enjoyed the blueberry syrup. Our blueberries are just beginning to ripen and I can’t wait to make a fresh batch. As far as thickening, I have different results depending on the honey too. I have never tried freezing. If you try it, let me know if it works.

      Reply
  9. Angela Stoltz

    Question: rather than throwing away the “solids” couldn’t got dehydrate them to use in muffins and pancakes?

    Reply
  10. Pookah

    Looks so good! Our fruit syrup this year is is our failed cherry jam! The later batches of “didn’t-fail” cherry jam are just fine, but the first batches failed to jell for some reason. (We changed to Ball low-sugar/no-sugar pectin on the second weekend; it jells beautifully!)

    Those times when the jams and jellies do jell, and we make syrup on purpose, we don’t strain it. We leave the berry chunks in. Yummy over ice cream or pancakes! In our area of Michigan, cherries in season are actually much cheaper than blueberries or strawberries, so cherries are our “everyday” jam and syrup.

    I have bookmarked and pinned this recipe for next year. My brother-in-law will be thrilled.

    Reply
  11. Alicia

    This looks so amazing! And I think would make wonderful gifts for birthdays and such. Would the recipe stay the same if you use blackberries instead of blueberries? Thanks so much!

    Reply
      1. Alicia

        Rachel – thank you for getting back with me so quickly and I apologize. I was just now rereading all the info on your blog and saw where you did mention that it could be made with different berries, including blackberries. All I need now is the lemon and I’m set to go. Very excited about making this! Thanks for sharing your recipe with us….have a blessed day and week!

        Reply

Thank you so much for your comments. I love hearing from you!