Delicious, quick, super easy blueberry syrup recipe made healthy with just maple syrup for a sweetener. Choose small batch canning or freezing and use it all year long on everything from pancakes to drinks.
Water bath canner (or 12-quart stockpot with rack), canning option
4cupsOregon blueberries(about 1.5 pounds)*
1largelemon,zest & juice (2 TB juice and about 2 tsp lemon zest)
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.
*Fresh or frozen blueberries both work in this recipe.Other sweetener substitutions:
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.