This goes great on pancakes, isn’t overly sweet, and is nice and chunky with all the fruit remaining rather than strained out. Homemade fruit syrups are a bit less viscous than store-bought syrups, so if yours seems a bit runny, it’s probably just right.
Syrups are really easy to can as well. This recipe makes 5 pints.
2 qt. fresh blueberries
5 cups water
2 cups sugar
3 T. fresh lemon juice
Add blueberries, water and sugar to large stockpot. Stir together and bring to boil, boiling for 5 minutes. Turn off heat and stir in lemon juice. Ladle into pint jars and process in waterbath canner for 10 minutes.
Be sure to visit Common Sense Homesteading, where I’m sponsoring another Lilla Rose giveaway this week!