Name: Blueberry Syrup Recipe
Prep time: 8 min
Cook time: 2 min
Total time: 25 min
Yield: 4 (1/2 pint jars)
Cuisine: American
Ingredients: 2 cups fresh blueberries OR frozen blueberries; 1/2 cup sugar; 1/3 cup water; 1 tablespoon lemon juice, fresh; 1/8 teaspoon salt; 1 teaspoon vanilla extract

It takes just 3 ingredients, these simple instructions and now you know how to make blueberry syrup! Save freezer space and follow the water bath canning instructions to enjoy your homemade blueberry syrup recipe all year long.

This 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 are delicious but this recipe is adapted for canning instructions.

Is it safe to use cornstarch in canning?

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!

Is it better to use fresh or frozen blueberries?

For this 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 your own blueberries? I show you how to freeze blueberries and how to make a delicious blueberry jam recipe for all you blueberry lovers.

What ingredients are needed to make blueberry syrup that is to be canned?

Fresh blueberries OR Frozen blueberries (learn how to freeze blueberries for this recipe)
sugar
water
lemon juice, fresh
salt (optional)
Vanilla extract (optional)

For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!

What materials do you need to make blueberry syrup for canning?

Water bath canner and rack (a large stock pot 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.
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 Starer Kit has 9 pieces to get you started and is a GREAT kit to have.

Why is there salt in this blueberry recipe?

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.

How to make blueberry syrup with canning 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.
While the blueberries are coming to a boil, prepare the water 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 1/4 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.

More Blueberry recipes:

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Yield: 4 (1/2 pint jars)

Blueberry Syrup Recipe

Prep Time 8 minutes

Cook Time 2 minutes

Additional Time 15 minutes

Total Time 25 minutes

Ingredients

2 cups fresh blueberries OR frozen blueberries
1/2 cup sugar
1/3 cup water
1 tablespoon lemon juice, fresh
1/8 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.
While the blueberries are coming to a boil, prepare the water 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 1/4 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.