You will not believe how quick and simple this easy blueberry syrup recipe is to make! Just three main ingredients, less than 5 minutes to cook and no straining any of the blueberry deliciousness out. Boiling water can or freeze to use all year long on SO many things.
This recipe is sponsored by the Oregon Blueberry Growers. Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.
I'm really excited to share this recipe for an easy, maple sweetened blueberry syrup with you, not only because, hello, delicious Oregon blueberries - but also because this is SO simple and quick, you aren't going to believe it.
You know those syrups that are half sugar and need to be drained for hours? Yeah, that's not this syrup.
You will not be throwing away any bit of that blueberry goodness - or covering up the flavor with so much sugar.
In fact, you will be using the fiber of the berry (ahem- one of the healthiest parts of blueberries) to help naturally thicken the syrup.
You basically need three ingredients and about five minutes to make this incredible syrup - yep, really!
After that you can store this in the fridge for a couple weeks or freeze for longer storage - or can it in a simple boiling water bath for a few more minutes (hint: which makes it perfect for gift-giving later!).
The most important part of the syrup is the blueberries of course. You can find them at fruit stands and markets, but if you have a blueberry u-pick farm near you I highly recommend a visit.
Picking blueberries is really easy - there are no thorns and most of the berries are higher up on the bushes. Brian and I picked five gallons in less than an hour - and it was fun, too.
I used this list of Oregon U-Pick Farms to find a farm close to me and it was a perfect summertime activity - I saw quite a few families at the farm I visited and the kids sounded like they were having fun, talking and picking (and eating!).
And just look at that view in the photo above of the farm we visited - just spending time there was such a nice break from our everyday routines.
The blueberry syrup recipe only needs one and a half pounds of berries for a batch. It's a small batch recipe, though, so if you'd like more or to give as gifts you can easily double or triple it.
I made two batches with the five pounds of berries we picked, leaving two pounds to make a batch of blueberry chutney and this yummy skillet cobbler, which is a favorite summer treat.
That still left me with enough berries to freeze in a quart bag, though I'm not sure how long they'll last - eating cold frozen blueberries on a hot day is one of my favorite things. Hopefully I'll have enough left to make some healthy blueberry bars.
What will you make with this season's ripe blueberries?
Blueberry Syrup Recipe
Your three basic ingredients are:
- maple syrup
You'll also need water and just a pinch of salt.
- Measuring cups, spoon, spatula
- 3-quart or larger stainless steel pot
- Immersion hand-held blender (or regular blender)
- Half-pint canning jars (for canning or freezing) - or other containers for freezing
- If canning: water bath canner with rack or 10 or 12-quart stockpot with small canning rack, jar lifter, stainless steel canning funnel, two-piece lids and rings
You will love how easy this is - like "throw everything into a pot and boil" easy.
AND it only needs to cook for a couple minutes - this is preserving anyone can do, no matter how time-crunched.
Once it's cooked, you have two choices about the texture of your syrup.
You can leave it as a very chunky whole-fruit type syrup:
OR, you can use an immersion blender to whir it up right in the pan into a thicker, smoother syrup:
You can use a regular blender, too, but you'll need to be very careful in transferring the hot syrup to the container and back - which is why I LOVE the hand-held blender.
Can or Freeze
Once your syrup is ready, decide if you want to take a few more minutes to can it in a boiling water canner (to be able to store in the pantry) or to freeze.
Simply let the syrup cool, ladle into freezer containers (the jar funnel works here, too), label and freeze for up to a year.
New to canning? Check out this step-by-step water-bath canning video tutorial to see how easy it is!
Fill a canner or 10-12 quart stockpot with water and bring to a simmer with the rack in place.
Wash jars with soapy water, rinse well, fill with hot water and keep warm while gathering the rest of the supplies.
Gather your supplies:
- lids and rings
- jar lifter
- canning jar funnel
- ladle, preferably a stainless ladle since we're working with a hot product
- spatula (or chopstick)
- rag or paper towel, slightly dampened
TIP: Stage your canning on a tray next to your stove - fill the jars on it, set dirty spoons on it, etc. and then simply pick it up to hose it off when you're done. It contains the mess and makes clean up a breeze!
Turn the syrup down to low to keep it warm while you transfer the syrup to the warm jars.
Ladle hot syrup into one hot jar at a time, leaving a 1/4 inch headspace.
Remove air bubbles with the spatula (or chopstick), wipe rim with the damp cloth, and attach lids, screwing band until just fingertip tight.
Place jar in simmering water canner. Repeat until all jars are filled.
Bring water to a boil and process both pint and half pint jars 15 minutes, adjusting for altitude.
Turn off heat, remove lid and let jars sit in canner 5 minutes. Transfer jars to a towel lined surface and let cool 12-24 hours.
Check lids to make sure they sealed, label and store in a cool dry place.
Ideas for Using Blueberry Syrup
- Spoon onto vanilla ice cream.
- Pour on pancakes and waffles.
- Drizzle over a yogurt and granola bowl.
- Mix into hot oatmeal.
- Use as a simple syrup for spritzes and cocktails (blueberry syrup + club soda + twist of lemon peel + optional white wine for spritzer or vodka for a cocktail).
- Make Blueberry Lemonade: 3/4 cup lemonade + 1/4 cup blueberry syrup (or to taste) + optional mint sprig. Make it sparkling by adding club soda.
- Simply mix the syrup with seltzer for a homemade soda.
Blueberry Syrup Recipe Frequently Asked Questions
Both fresh or frozen blueberries will work in this recipe. If using frozen, you do not need to thaw the blueberries.
(TIP: see how to easily freeze blueberries in the Ultimate Blueberry Guide - Grow, Harvest, Cook & Preserve.)
You can, but honey has a stronger flavor than maple syrup, so I'd do a test batch to see if you like it before making a larger batch.
If it's a 1:1 type of sweetener, you probably can, but I haven't tried it so you'd need to test it first (I'd use a half batch for testing).
The pinch of salt in this recipe adds depth to the sweetness of fruits like blueberries. You do not have to use it, but test to see if you notice a difference.
Easy Blueberry Syrup Recipe (Maple Sweetened)
- 3-quart or larger pot
- Immersion blender or regular blender
- Canning and/or freezing jars or containers
- Water bath canner (or 12-quart stockpot with rack), canning option
- 4 cups Oregon blueberries (about 1.5 pounds)*
- 2/3 cup maple syrup
- 1 large lemon, zest & juice (2 TB juice and about 2 tsp lemon zest)
- 1/2 cup water
- pinch salt
- Combine maple syrup, salt, water, lemon juice and zest in a stainless steel 3-quart or larger stock pot and stir to combine.
- Add the blueberries and bring to a boil over medium high heat. Cook for 2 minutes, stirring constantly, to prevent burning.
- Reduce heat to low. Leave as is for a chunkier syrup or use a hand-held blender to create a smoother, thicker syrup.(Note: you can use a regular blender or food processor, but you'll need to be very careful transferring the hot syrup from the pot and back.)
- To Freeze: Let syrup cool and then transfer to freezer-safe containers. Label and use within a year.
- Prepare boiling water canner, jars and lids while the blueberries are coming to a boil. Keep jars warm by keeping filled with hot water and bring canner to just a gentle simmer.
- Once syrup is ready, ladle hot syrup into one hot jar at a time, leaving a 1/4 inch headspace. Remove air bubbles, wipe rim, and attach lids, screwing band until just fingertip tight. Place jar in simmering water canner. Repeat until all jars are filled.
- Bring water to a boil and process both pint and half pint jars 15 minutes, adjusting for altitude.
- Turn off heat, remove lid and let jars sit in canner 5 minutes. Transfer jars to a towel lined surface and let cool 12-24 hours.
- Check lids to make sure they sealed, label and store in a cool dry place. Use within 18 months.
- Once syrup is opened, store in the refrigerator for 1-2 weeks.
- Honey: it has a stronger flavor than maple syrup, so do a test batch to see if you like it before making a larger batch.
- Other liquid non-sugar sweeteners (like stevia): It may work if it's a 1:1 type of sweetener, but I haven't tried it so test it first (I'd use a half batch for testing).
- Regular sugar: yes, you can use regular white sugar.
More Easy Blueberry Recipes to Try
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This was amazing! Can I sub blackberries for the blueberries? I'd love to stick with this recipe but swap the berries.
Yes, that should work just as well, Amie - so glad you liked it!