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.
Correen says
I doubled the recipe and only got 4 half pint jars
Jamie says
I would love to make this, but I am diabetic. Do you know of a substitute sweetener for the sugar that would work best?
Thank you!
Mimi says
My berries are already cooked and juiced. What is the amount of juice to use in this recipe. Ty
Arlene says
Taste was great. I did add a tsp of clear gel and it came out just like store bought but better
Sarah Mock says
Oh that is wonderful! Thanks for the suggestion Arlene.
laurie Ashcroft says
It was quite thin when i canned it, will it thicken as it cools?
Sarah Mock says
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
Keith says
I have made this recipe twice now. Once a single batch and it turned out great, but not as much syrup as it stated. I made a triple batch next and it turned out great, but only made five half pints. I’ve been over and over the recipe to figure out why I am not near the amount I am supposed to get. I would of made the correct amount if I used one quarter pint jars. This doesn’t change the great taste, but now I know.
Lisa says
This is delicious! We only got 2 and 1/2 half pints but flavor is amazing. The syrup is thick and yummy. We used double strength vanilla at the same measurement and will definitely make this again. Thank you.
Jenn says
This is a great recipe! The final measurements are definitely off though. I doubled the recipe and got 4 1/2 pints. So expect to only get 2 1/2 pints if you follow the recipe. Very yummy though!
Nancy says
I thought the final volume of 4 (1/2 pint jars) from 2 cups of berries and 1/3 cup water didn't add up and I was correct. Those proportions only yield 2 (1/2 pint jars).
As mush as my family loves vanilla, (I usually add more than called for), we felt it overpowered the blueberries. Next time I will add less.
Otherwise, this was very good, immersion blending gave it a nice consistency.
First time I canned since helping my mother back in the early 60's. Much better in air conditioning and not a hot kitchen in the country.
Diane says
Would this turn out just as good if I double the receipt and put in PINT jars, and process for a bit longer?
Sarah Mock says
I would add an additional 5 minutes to the processing time for pint jars.
Tricia says
I’m confused. You boil for two minutes then pour boiling mixture into blender then return to the stove? I feel like I’m misunderstanding step 3 to step 6.
Sarah Mock says
Tricia,
Let me see if I can help.
step 3: cook for 2 minutes
step 4: blend (immersion blender or food processor, be careful either way)
step 5: add vanilla if using,
step 6: prepare the water bath.
I am wondering if in step 2 I should make a note to put on a pot of water for the water bath. I am trying to save you time by starting the water bath when you start the blueberries to boil.
I hope that clears it up.
Sarah
Ann M. Carlson says
Just made this with frozen berries and it is DELICIOUS. Super easy! Thank you so much.
Sarah says
Ann,
I am so glad you love this recipe! If you have more frozen blueberries be sure to make my lemon blueberry bread or blueberry jam. And if you have fresh blueberries I HIGHLY recommend Blueberry salsa.
Mary Ann says
Is it a problem to double the recipe? (I know for some canning recipes they suggest not to so wanted to check!) thanks :)
Sarah says
Mary Ann. I would be comfortable with doubling this but not tripling it. Others may disagree with me I am comfortable with doubling it. Do what you feel is right for you.
Debra Blodgett says
There is mention of using 1 Tbls Lemon Juice but it isn't in the instructions. Do you add to the blueberry mixture or do you add it in the jar at the end
Sarah says
Great catch Debra!!!It going in with the water in step 1. I have adjusted the recipe!
Anna G says
I'm not sure why but this web site is loading very slow for me.
Is anyone else having this issue or is it a issue on my end?
I'll check back later and see if the problem still exists.
Sarah says
So sorry Anna! Please clear your cookies and try again. I am showing a fast load speed. Are you on desktop or mobile?