Perfect Blueberry Syrup
Recipe from Food & Wine

A huge virtue of homemade syrup is that, unlike the store-bought kind, it can taste much more like fruit than sugar. This blueberry syrup will last long enough to give as gifts during the holidays; simply transfer it into tall, pretty bottles using a funnel and store it in the refrigerator.


Perfect Blueberry Syrup
Petrina Tinslay

by 2  people

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Servings: Makes about 6 cups
Prep Time: 30 mins
Total Time: 45 mins
Related Categories: Blueberries, Breakfast and Brunch, Easter Dinner, Sauces, Summer, Syrup
 
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Ingredients
  • 1 1/2  pounds
    blueberries (5 cups)
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  • 4  cups
    water
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  • 2  cups
    sugar
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  • 6 
    1-inch strips of lemon zest removed with a vegetable peeler
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  • 3  tablespoons
    fresh lemon juice
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Directions
1.
In a pot, combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Strain the juice into a heatproof measuring cup, pressing hard on the solids. Discard the solids.
2.
Rinse out the pot. Add the sugar, lemon zest and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225 degrees on a candy thermometer, about 20 minutes. Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then discard the lemon zest. Pour the syrup into just-cleaned bottles. Seal and refrigerate for up to 6 months.
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Related Recipe
Fresh Berry Syrup
Fresh Berry Syrup

This master recipe works well with a variety of summer berries. The thickness of the syrup will depend on the berries you use: Some are juicier, resulting in a thinner syrup, while others, like blueberries, have more pectin, yielding a thicker syrup. If you prefer to skip the canning process, you can store the covered jars in the refrigerator for up to 2 weeks; to extend the shelf life, follow the canning instructions below.

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