Easy Canned Blueberry Syrup

• servings: 7 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

8 cups fresh or frozen blueberries

1½ cups sugar (more or less to taste)

1⅓ cups water

4 tablespoons lemon juice (fresh is best)

½ teaspoon salt (optional)

2 teaspoons vanilla extract (optional)

Directions

Rinse and drain the blueberries.

In the large stockpot, whisk together the sugar and salt, if using. Stir in the water and lemon juice.

Turn the heat to medium high and stir in the blueberries. Bring to a boil.

Cook for two minutes, stirring constantly to prevent burning.

Using an immersion blender, puree the syrup to thicken it. (The blueberries float, so the immersion blender (which I love to use) needs to skim along the surface of the syrup.)

Stir in the vanilla extract, if using.

Using tongs, if you have them, lift hot jars out of hot water and place in a sink.

Protecting the counter with a cutting board or trivet, take the pot of hot syrup off the stove and place it on the counter next to the sink.

Ladle hot syrup into jars, leaving 1/4 inch head space.

Once all jars are filled, wipe jar rims.

Place lids on jars and place bands on jars. Adjust until they are fingertip tight.

Place jars (using a jar-lifter, if you have one) in the hot water bath in the canner. Water should cover the jars by at least one inch.

Bring the water to a boil and process the jars for 15 minutes, adjusting for altitude. (Add 5 minutes if you are above 1,000 feet.)

When processing is done, remove the jars (again using a jar-lifter, if you have one) and place on a towel to absorb the drips and to cool.

If all has gone as it should, you should hear the jars seal as they cool. When they are cool, press the center of each lid. They should not flex.

Label and store the jars in a cool, dry place. The quality is best if used within 18 months. Refrigerate any jars once opened.

Nutrition

• Calories: 286 kcal