Homemade Blueberry Pancake Syrup

Step 1

Wash and drain blueberries. In a large stainless steel pot, or enameled dutch oven (6 quart minimum), bring the blueberries to a boil, crushing them with a potato masher. Simmer them for about 10-12 minutes, and stir occasionally.

Step 2

Line a mesh food strainer with several layers of cheesecloth, about Place the strainer over a large, deep bowl, and pour the blueberries into the strainer. DO NOT press the blueberries, this will create a cloudy syrup. Let the blueberries rest for 30 minutes, until until you get at least 2 1/2 cups of blueberry juice. SAVE the blueberry pulp if you want to make blueberry butter.

Step 3

Combine sugar, and 1 cup of water to the stainless steel saucepan, or dutch oven. Bring this to a boil, and stir until sugar dissolves, Boil this syrup, uncovered, for about 20 minutes, or until the mixture registers 220 Degrees. Stir in the blueberry juice, and lemon juice, and remaining water. Bring this to a boil, and then reduce it to a simmer, allowing it to bubble for 5 minutes. Remove it from the heat, and skim off any foam that has developed.

Step 4

Ladle syrup into hot jars, leaving 1/4″ of headspace at the top of the jar, to allow for expansion of the syrup while processing. Wip the rim of the jar, and seal the jar with a lid and ring. Repeat this with the other jars. Place the sealed jars in a boiling water bath canner, and process for 10 minutes. All the jars to sit in the water bath, uncovered and with the heat off for 5 minutes before removing from the water. Place on a towel on a counter, and allow to cool and seal completely.