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Homemade Blueberry Syrup with Honey

Capture the essence of summer with our irresistible homemade blueberry syrup. This recipe allows you to preserve an abundance of foraged blueberries to enjoy all year round. By using the water bath canning method, this syrup becomes shelf-stable, making it a pantry staple that brings a taste of sunshine to any season.
Prep Time2 hours 10 minutes
Cook Time10 minutes
Canning Time10 minutes
Total Time2 hours 30 minutes
Course: Canning
Cuisine: American
Keyword: blueberry syrup
Servings: 80 servings
Calories: 29kcal
Author: Grow a Good Life

Ingredients

Instructions

Extract the Blueberry Juice:

  • Remove any stems and wash the blueberries well under clean running water.
  • Extract the juice by combining the fruit and 1/2 cup of water in a saucepan. Bring the mixture to a boil over medium-high heat.
  • As the pan is heating, gently mash the blueberries with a potato masher to extract the juice.
  • Once the mixture begins to boil, reduce the heat to a gentle boil for 5 minutes. Stir occasionally to prevent sticking.
  • Strain the fruit through a damp jelly bag or double layers of cheesecloth. Let the juice strain for 2 hours or overnight in the refrigerator. Discard the solids.

Prepare the Canning Equipment:

  • Wash your jars, lids, and canning tools using hot soapy water. Thoroughly rinse to eliminate any soap residue. Allow them to dry on a clean kitchen towel.
  • Set up the water bath canner and position the jar rack inside. Arrange the jars on the rack. Fill the canner with enough water to cover the jars.
  • Heat the canner over medium heat until it reaches a simmer at approximately 180˚F. Let the jars warm up in the canner for about 10 minutes, ensuring they remain warm until it's time to fill them.

Make the Syrup:

  • Open the Pomona's Universal Pectin box and make the calcium water mixture by combining 1/2 cup of water and 1/2 teaspoon of calcium powder (from the small packet found in the Pomona's pectin box) in a jar with a secure lid. Shake the jar vigorously to mix thoroughly.
  • In a small bowl, combine 1 teaspoon of the Pomona's pectin powder with the honey (or sugar). Stir to mix it well and set aside.
  • Measure 4 cups of the blueberry juice (add water if needed) and pour into a saucepan. Add the lemon juice and 4 teaspoons of the prepared calcium water.
  • Bring the mixture to a boil over medium-high heat. Then add the pectin-honey mixture and stir to dissolve the pectin. Continue stirring until the syrup comes back to a boil. Once it boils, turn off the heat and fill your jars.

Fill the Jars:

  • Place a kitchen towel on the counter surface. Using the jar lifter, carefully remove a jar from the canner and tilt it to empty the water back into the canner. Then set the jar on the towel.
  • Use the canning ladle and funnel to fill the jar with the blueberry syrup. Leave a 1/4-inch headspace at the top.
  • Wipe the rim of the jar with a clean, damp towel.
  • Center a lid on top of the jar, and screw on a band until it is fingertip tight. Then, using the jar lifter, return the filled jar to the canner. Repeat the process with the remaining jars.

Process the Jars in a Boiling Water Bath Canner:

  • Once all the filled jars are in the canner, adjust the water level so the jars are submerged and covered with two inches above the tops of the jars.
  • Cover the canner and set the heat to high. Allow the water to reach a vigorous boil, and then continue boiling for 10 minutes if you are at an altitude of less than 1,000 feet. Adjust the processing time according to your altitude if needed (Refer to Notes).
  • Once the processing time is complete, turn off the heat, and let the canner cool down and settle for approximately 5 minutes.
  • Prepare the counter by spreading a dry kitchen towel. Then remove the cover by tilting it away from you to avoid any potential steam burns.
  • Use the jar lifter to take the jars out of the canner and place them on the towel. Keep the jars upright and avoid tightening the bands or checking the seals at this stage. Allow the jars to sit undisturbed for 12 to 24 hours to cool.
  • After 12 to 24 hours, check if the jar lids have sealed properly by pressing on the center of each cover. The lids should not pop up; they should remain firmly sealed. If the top flexes up and down, it indicates an improper seal. In this case, pop the lid, refrigerate the jar, and use the syrup within 2 weeks.
  • Remove the screw-on bands, wash the jars, and label them with the date and contents. Then store the jars in a cool, dark place. For the best flavor, use the syrup within 12 to 18 months. Once opened, refrigerate and consume it within 2 weeks. This recipe yields approximately 4 half-pint jars or 8 quarter-pint jars.

Notes

All times are at altitudes of less than 1,000 ft above sea level. Adjust for altitudes greater than 1,000 ft: 1,001–6,000 feet = 15 minutes, and above 6,001 feet = 20 minutes.

Nutrition

Serving: 2tablespoons | Calories: 29kcal