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.
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)
- lemon juice, fresh
- salt (optional)
- Vanilla extract (optional)
What materials do you need to make 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.
- 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 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. 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 syrup is opened, store in the refrigerator.
More Blueberry recipes:
- Blueberry Delight Recipe
- Blueberry Salsa Recipe
- Blueberry Jam recipe
- Lemon Blueberry Bread Recipe
- Blueberry Pie Recipe
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.
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!
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Blueberry Syrup Recipe
Equipment
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.
Sarah Mock
Laurie,
Yes. Typically it does thicken as it cools. Keep in mind it will be a different consistency in comparison to what you will find in the grocery store. This recipe does not have corn syrup or additional thickeners in it.
Sarah
laurie Ashcroft
It was quite thin when i canned it, will it thicken as it cools?