Monday, September 6, 2010

Blueberry Syrup

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.  

4 comments:

  1. This sounds so good..... like one of those cool weather comforting condiments (you know what I mean, right? Like gravy is to mashed taters at Thanksgiving...). I can see making some pineapple juice waffles and pouring this ALL over the top of 'em. Mmmmmm Mmmmm good! Thanks for sharing,

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  2. My kids are having pancakes with Sarah's blueberry syrup right now!

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  3. Your dollar store sells a 10oz. bag of blueberries for $1? WOW! I have never seen blueberries at our dollar store. Of course, I don't get to go shopping too often, but my mom goes to a dollar store that sells produce every Friday (and she lives next door to me, so dropping it off would be easy!). She gets a bag of limes there all the time. I am going to have her look! The store is not close to me, but she works by it on Fridays.

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  4. FYI--I just used this same recipe to make strawberry syrup. I used fresh, roughly chopped strawberries (25 oz) and followed the recipe to a T. Perfect!

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