Happy Labor Day!
Homemade syrup on top of warm pancakes are crazy good. Especially if it's blueberry.
Now, not to knock the fine people who make the blueberry syrup you can get at the grocery store, but, when you make it at home, there's really no comparison. You'll be surprised at how much fresher and lighter the homemade version is than the store-bought.
I actually made my first batch of blueberry syrup a couple months ago when I felt like experimenting one day. I've never looked back. :)
Start off with frozen blueberries. Sort through your blueberries and remove any stems, leaves or underripe berries that may have snuck in. Pour berries into a saucepan.
Add water and sugar. It looks like a lot of sugar...but it's really only 1/3 c. Promise.
Bring the berry mixture to a low rapid boil. Maintain boil for 10 minutes.
Whisk cornstarch with a bit of cold water.
Tip! If you ever need to add cornstarch to something that is already hot, whisk it with a smidge of cool water. If you try to add it directly to the hot ingredients, you'll have a hard time getting the cornstarch to dissolve without clumping up.
Pour the cornstarch-water mixture into your saucepan. Return to the low boil. Boil for another 2-5 minutes or until the syrup thickens.
Allow syrup to cool for a bit. Then you can pour it into jars and either can it or, once the syrup has finished cooling, freeze it.
Or you can serve it right over some pancakes, waffles or french toast.
Btw, you can make this super cheap by getting frozen blueberries from your Dollar Tree. 2 pints of syrup for just over $2? Sweet! :)
Blueberry Syrup (printable recipe)
Yields two pints of syrup
(2) 10 oz bags frozen blueberries
1/3 c. white sugar
2 1/2 c. water
1/3 c. cornstarch
In a saucepan, combine blueberries, sugar and 2 c. of water. Bring to a low rapid boil; maintain for 10 minutes, stirring occasionally. Whisk cornstarch together with 1/2 c. cold water. Pour cornstarch mixture into syrup. Return to low boil; maintain for 2-5 minutes or until syrup thickens. Cool partially.
Pour syrup into jars or plastic containers. If using pint jars, you can seal them and follow regular canning procedures. Otherwise, refrigerate or freeze the syrup until you're ready to use it.