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.
Keith
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
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.
Nancy
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.
Sarah Mock
I would add an additional 5 minutes to the processing time for pint jars.
Diane
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
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
Tricia
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
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.
Ann M. Carlson
Just made this with frozen berries and it is DELICIOUS. Super easy! Thank you so much.
Sarah
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.
Mary Ann
Is it a problem to double the recipe? (I know for some canning recipes they suggest not to so wanted to check!) thanks :)
Sarah
Great catch Debra!!!It going in with the water in step 1. I have adjusted the recipe!
Debra Blodgett
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
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Anna G
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Is anyone else having this issue or is it a issue on my end?
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