It takes just 3 simple ingredients to make this recipe. With simple instructions, you'll know how to make blueberry syrup!
Save freezer space with this delicious recipe and follow the water bath canning instructions to enjoy your homemade blueberry syrup recipe all year long.
This easy recipe is the sister recipe to my other blueberry syrup recipe. THAT recipe is not able to be canned due to the corn starch in it. THIS recipe IS because there is no cornstarch and a few tweaks to the instructions. Both syrups taste great but this recipe is adapted for canning instructions.
Made this over the weekend and my adult son raved over it!! Gonna mix in huckleberries for the next batch
- akatreemartin50 from Pinterest
Made it with my 7 year old daughter. We had a blast! She taste tested it many times through the process and she said it was delicious
- samisaxx93 from Pinterest
What ingredients are needed to make homemade blueberry syrup recipe that is to be canned?
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
- Fresh blueberries OR you can use Frozen blueberries (learn how to freeze blueberries for this recipe)
- lemon juice, fresh
- salt (optional)
- Vanilla extract (optional)
Is it better to use frozen blueberries or fresh ones?
For this easy blueberry syrup recipe, you are welcome to use fresh or frozen blueberries. There is no need to thaw the frozen blueberries if you are using the frozen berries. Want to freeze the blueberries yourself? I show you how to freeze blueberries and how to make a delicious blueberry jam recipe for all you blueberry lovers.
What other fresh berries can I use as syrup ingredients?
You can make the syrup using fresh strawberries, raspberries, or blackberries as alternative ingredients. Use this recipe as a pancake syrup with your chosen berries. As long as you use fresh ingredients, you'll have a syrup as good as a maple syrup.
What materials do you need to make easy blueberry syrup for canning?
- Water bath canner and rack (a large stockpot will work as long as it is big enough to hold enough water to cover your jars by 2 inches when submerged)
- Jar funnel
- Ladle, wooden or stainless steel spoon and slotted spoon/skimmer (depending on the recipe.)
- Clean towels to rest the hot jars.
- Paper towels dampened to wipe the jar rims.
- Bubble Remover/ head space measuring tool.
- Canning jars free from chips, bubbles or cracks. Be sure they are canning jars. Not all glass jars are canning jars. Also, these have to be airtight containers.
- New canning lids and bands. Bands can be reused but need to be in like new condition with out dents or rust.
- Jar lifter
- Non reactive sauce pan such as enamel, stainless steel or steel-clad NOT ALUMINUM
- Liquid measuring cups, dry measuring cups and measuring spoons.
- Label or marker to label the finished products
- Timer
- The Ball Canning Starter Kit has 9 pieces to get you started and is a GREAT kit to have.
How to make blueberry syrup recipe with canning instructions:
- In a non reactive pan, add sugar and salt. Stir in the water and lemon juice.
- Turn the heat to medium high and stir in the blueberries, bring to a boil. Also, start to bring the water in your water bath canner to a simmer.
- Once boiling, cook for 2 minutes stirring constantly, scraping the bottom to prevent burning.
- Use an immersion blender or a food processor to puree the syrup for a smoother, thicker syrup.
- Stir in the vanilla extract, if using.
- Be sure your water bath canner has come to a simmer.
- Heat jars in simmering water until ready to use, do not boil.
- Wash lids in warm soapy water and set aside with bands.
- Ladle hot syrup into a hot jar leaving a ¼ inch headspace.
- Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.
- Place jar in simmering water canner. Repeat until all jars are filled.
- Bring water to a boil and process jars 15 minutes, adjusting for altitude.
- Remove jars and cool 12-24 hours.
- Check lids for seal, they should not flex when center is pressed.
- Label and sore in a cool dry place and use within 18 months.
- Once the blueberry simple syrup is opened, store in the refrigerator.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
More Blueberry recipes:
- Blueberry Delight Recipe
- Blueberry Salsa Recipe
- Blueberry Jam recipe
- Lemon Blueberry Bread Recipe
- Blueberry Pie Recipe
Frequently asked questions, answers and tips:
I use a pinch of salt in this recipe because a touch of salt compliments and brings out the sweetness of fruits such as blueberries. You are welcome to leave it out but I encourage you to give salt a try.
It is not recommended to use cornstarch as a thickener in recipes when that recipe is going to be canned at home. The starch continues to thicken as it cools and is not safe for water bath canning. Cornstarch can be used as a thickener in pie fillings but the pie filling should be used right away or frozen instead of canned. Be sure to try my corn starch free sour cherry pie filling!
Yes, this easy homemade blueberry syrup is versatile and perfect for pancakes and cheesecake with its blueberry flavor. I also recommend trying this recipe as a topping to vanilla ice cream.
5 Days To Canning Confidence
Ingredients
- 2 Cups fresh blueberries OR frozen blueberries
- ½ Cup Sugar
- ⅓ Cup Water
- 1 tablespoon Lemon Juice fresh
- ⅛ Teaspoon salt
- 1 Teaspoon Vanilla Extract
Instructions
- In a non reactive pan, whisk together sugar and salt. Stir in the water and lemon juice.
- Turn the heat to medium high and stir in the blueberries, bring to a boil.
- Once boiling, cook for 2 minutes stirring constantly, scraping the bottom to prevent burning.
- Use an immersion blender or a food processor to puree the syrup for a smoother, thicker syrup.
- Stir in the vanilla extract, if using.
Prepare the waterbath canner
- Heat jars in simmering water until ready to use, do not boil.
- Wash lids in warm soapy water and set aside with bands.
- Ladle hot syrup into a hot jar leaving a ¼ inch headspace.
- Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.
- Place jar in simmering water canner. Repeat until all jars are filled.
- Bring water to a boil and process jars 15 minutes, adjusting for altitude.
- Remove jars and cool 12-24 hours.
- Check lids for seal, they should not flex when center is pressed.
- Label and sore in a cool dry place and use within 18 months.
- Once syrup is opened, store in the refrigerator.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Pam LaRoche says
The taste of the final product is excellent but the yield of the batch was significantly less than indicated in the recipe. I used 2 cups of fresh blueberries along with the other ingredients (amounts adjusted accordingly). It yielded only 2 - 6 oz. jars of the syrup rather than the 4 - 8 oz. jars indicated on the recipe. Would it be better to crush then measure the berries?
Tracy says
Hi Sarah, I was wondering if you could substitute honey or maple syrup for the sugar in this recipe.
Mary says
Delicious! I added 1/4 tsp ground ginger to my batch and it complemented the syrup with a slight undertone. Happy
Sarah Mock says
Mary,
I love the way you personalized this recipe! Thanks for sharing. I will have to try ginger next time.
Sarah