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    Home | Canning Recipes

    Blueberry Syrup Recipe with Canning Instructions

    Dated: July 13, 2019 Last Modified: April 5, 2022 by Sarah Mock 21 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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. 
    Jump to Recipe Pin Recipe Print Recipe
    blueberry syrup recipe image with text for pinterest

    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. 

    blueberry syrup in a glass quart jar

    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. 

    Jump to:
    • What ingredients are needed to make blueberry syrup that is to be canned?
    • What materials do you need to make blueberry syrup for canning?
    • How to make blueberry syrup with canning instructions:
    • 📝 Frequently asked questions, answers and tips:
    • Printable Recipe Card
    • 👩🏻‍🍳 Sarah Mock

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

    vertical image of blueberries filling the frame
    • 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?

    4 jars of homemade blueberry syrup on wooden surface with blueberries in a blue box
    • 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:

    fresh blueberries in a pot for jam
    1. In a non reactive pan, whisk together sugar and salt. Stir in the water and lemon juice.
    2. 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.
    3. Once boiling, cook for 2 minutes stirring constantly, scraping the bottom to prevent burning.
    4. Use an immersion blender or a food processor to puree the syrup for a smoother, thicker syrup.
    5. Stir in the vanilla extract, if using.
    6. Be sure your water bath canner has come to a simmer.
    7. Heat jars in simmering water until ready to use, do not boil.
    8. Wash lids in warm soapy water and set aside with bands.
    9. Ladle hot syrup into a hot jar leaving a ¼ inch headspace.
    10. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.
    11. Place jar in simmering water canner. Repeat until all jars are filled.
    12. Bring water to a boil and process jars 15 minutes, adjusting for altitude.
    13. Remove jars and cool 12-24 hours.
    14. Check lids for seal, they should not flex when center is pressed.
    15. Label and sore in a cool dry place and use within 18 months.
    16. Once syrup is opened, store in the refrigerator.
    quart jar of home made blueberry syrup, horizontal image, with fresh blueberries in the background

    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:

    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.

    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. 

    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!

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    Printable Recipe Card

    Blueberry Syrup Recipe

    Sarah Mock
    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. 
    4.55 from 35 votes
    Print Recipe Pin Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 8 mins
    Cook Time 2 mins
    Additional Time 15 mins
    Total Time 25 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Canning Recipes
    Cuisine American
    Servings 4 (½ pint jars)
    Calories 100 kcal

    EQUIPMENT

    Ball Preserving Starter Kit
    Canning Jar Lifter
    Ball Mason 8oz Jars
    4 ounce ball jars
    Canning Funnel
    Granite Ware Stock Pot

    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.

    Notes

    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.
    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. 
    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!

    Nutrition

    Serving: 1/4 cupCalories: 100kcalCarbohydrates: 25gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 74mgPotassium: 6mgFiber: 1gSugar: 25gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

    1. Lisa

      August 01, 2021 at 11:45 am

      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.

    2. Jenn

      July 29, 2021 at 3:00 pm

      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!

    3. Nancy

      July 18, 2021 at 3:24 pm

      4 stars
      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.

    4. Sarah Mock

      July 11, 2021 at 1:35 pm

      I would add an additional 5 minutes to the processing time for pint jars.

    5. Diane

      July 09, 2021 at 2:26 pm

      5 stars
      Would this turn out just as good if I double the receipt and put in PINT jars, and process for a bit longer?

    6. Sarah Mock

      June 29, 2021 at 3:18 pm

      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

    7. Tricia

      June 28, 2021 at 7:55 pm

      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.

    8. Sarah

      September 08, 2019 at 2:21 pm

      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.

    9. Ann M. Carlson

      September 08, 2019 at 1:34 pm

      Just made this with frozen berries and it is DELICIOUS. Super easy! Thank you so much.

    10. Sarah

      August 11, 2019 at 6:13 pm

      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.

    11. Mary Ann

      August 10, 2019 at 11:35 pm

      Is it a problem to double the recipe? (I know for some canning recipes they suggest not to so wanted to check!) thanks :)

    12. Sarah

      July 30, 2019 at 9:32 pm

      Great catch Debra!!!It going in with the water in step 1. I have adjusted the recipe!

    13. Debra Blodgett

      July 30, 2019 at 7:36 pm

      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

    14. Sarah

      July 18, 2019 at 2:53 pm

      So sorry Anna! Please clear your cookies and try again. I am showing a fast load speed. Are you on desktop or mobile?

    15. Anna G

      July 18, 2019 at 11:45 am

      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.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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