Blueberry Syrup

I wanted to share this blueberry syrup recipe I’ve been using for the last few years.  I may have found it on Allrecipes, but I can’t say for sure.

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.

Blueberry Syrup

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.

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Be sure to visit Common Sense Homesteading, where I’m sponsoring another Lilla Rose giveaway this week!