1 hr 26 mins
Linda Johansen's Note:
I've made this blueberry syrup several times, but I bet it would work well for raspberries. It's worth a try!
My Private Note
Units: US | Metric
- 1Pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken.
- 2Add 1 cup of water and strips of lemon peel and bring to a simmer.
- 3Turn heat down to low and cook the berries for 5 minutes at just under a simmer.
- 4Pour the hot berries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through.
- 5Twist the cloth to extract all the juice; there should be about 2 cups.
- 6Discard the berry pulp.
- 7Combine the remaining 2 cups water with the sugar in a small saucepan.
- 8Bring the mixture to a boil, stirring, until the sugar is dissolved and the mixture is clear.
- 9Wash down the sides of the pan with a wet pastry brush, then boil the syrup, without stirring, until it reaches 260 degrees on a candy thermometer.
- 10Add the blueberry syrup to the sugar syrup and bring the mixture to boil.
- 11Boil 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.
- 12To can (for indefinite storage) Pour into canning jars with 1/2 inch headspace. Process in hot water bath for 30 minutes.
Browse Our Top Sweet Sauces Recipes
You Might Also Like...View All Sweet Sauces Recipes
Nutritional Facts for Blueberry Pancake Syrup
Serving Size: 1 (1951 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1329.7
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 16.6 mg
- Total Carbohydrate 342.8 g
- Dietary Fiber 7.1 g
- Sugars 328.8 g
- Protein 2.1 g
The following items or measurements are not included:
lemons, rind of