Ingredients
Equipment
Method
- 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
Nutrition Discolure
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.
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!
