Ingredients for Blueberry Pancake Syrup
- 2 cups fresh blueberries
- 3 cups water
- Lemons, Rind Of
- 2 cups granulated sugar
- 1-2 tablespoons fresh lemon juice
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How to Make Blueberry Pancake Syrup
- Gently crush 2 cups of fresh blueberries in a saucepan using a potato masher or wooden spoon. Leave some small pieces for texture.
- Add 1 cup of water and the zest of 1 lemon (about 1 tablespoon) to the saucepan. Bring to a gentle simmer over medium heat.
- Reduce heat to low and simmer for 5 minutes, allowing the blueberries to soften and release their juices.
- Line a fine-mesh sieve with two layers of cheesecloth and place it over a bowl. Pour the blueberry mixture into the sieve.
- Gently press the pulp to extract as much juice as possible (you should have about 2 cups). Discard the pulp.
- In a small saucepan, combine 2 cups of water and 2 cups of granulated sugar.
- Bring the sugar and water mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves completely and the mixture becomes clear.
- Use a pastry brush to wash down any sugar crystals from the sides of the pan.
- Continue to boil the sugar syrup, without stirring, until it reaches 260°F (127°C) on a candy thermometer. This indicates the soft-ball stage.
- Remove from heat and carefully stir in the 2 cups of blueberry juice.
- Return the mixture to a boil and boil for 1 minute.
- Remove from heat and let the syrup cool completely.
- Stir in 1-2 tablespoons of fresh lemon juice to taste.
- For short-term storage (a month or two), pour the syrup into two pint jars and refrigerate.
- For canning: Pour into sterilized canning jars, leaving 1/2 inch headspace. Process in a boiling water bath for 30 minutes.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1315g
Fat
0g
Carbs
114g
