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T & T Blueberry Syrup Recipe??

13 years ago

Want to make blueberry syrup...prefer a canning recipe but would appreciate any T & T blueberry syrup recipe.

Thank you in advance!

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Comments (4)

beachlily z9a
13 years ago
Here is a blueberry sauce I got off the web a few months back (I only note on my copy if the recipe comes from here and who posted it). This is easy and good. I use it over waffles and yogurt.

Blueberry Sauce
In a medium sized sauce pan combine:
1.5 cups blueberries (frozen or fresh)
3 Tablespoons honey
1/4 cup orange juice or citrus fruit blend (tangerine juice is good too)

Bring to boil. In a small bowl, mix together another 1/4 cup of juice and 1 Tablespoon cornstarch. Add to the pot. Stir and simmer until the blueberry mixture thickens.
malna
13 years ago
This works for blueberries as well.

Canning Syrups
Source: Linda Lou - Harvest Forum

Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency.

To Prepare Fruit Puree:
Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve.

SYRUPS MADE WITH PUREE
4 cups puree
4 cups sugar
1/2 package or less powdered pectin (if desired)
3 or 4 Tbsp lemon juice (if desired)

1. Mix puree, sugar, pectin and lemon juice.
2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F).
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and cool.
6. Check lids, label, and store in cool, dry place.

To Prepare Fruit Juice:
Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain.

SYRUPS MADE WITH JUICE
4 cups juice
4 cups sugar
1/4 cup lemon juice (if desired)
1/2 package or less powdered pectin (if desired)

1. Mix juice, sugar, lemon juice and pectin.
2. Bring to boil and boil 2 minutes.
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
Remove lid and let sit another 5 min. in the canner.
5. Remove from canner and let cool.
6. Check lids, labels, and store in cool, dry place.
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compumom
13 years ago
This is a recipe from Marlene Sorosky's cookbook that accompanies her Blintz Souffle recipe. I can't speak to whether this recipe is able to be canned, but it does keep for quite awhile in the fridge. I've never tried it with fresh blueberries, however as written, it's delicious.

Blueberry Syrup

1 (15oz.) can blueberries in light syrup Dash of cinnamon
ÃÂ½ cup light Karo syrup 1Tblsp cornstarch
ÃÂ½ teaspoon lemon juice 1 Tblsp cold water
Dash salt

In a small saucepan, combine blueberries, corn syrup, lemon juice, salt and cinnamon. Place on medium heat. Mix cornstarch with water. Add to blueberry mixture and bring to a boil. Boil for a short time and remove from heat and let stand 5-10 minutes. Serve warm. May be refrigerated and reheated. Makes 2 cups.
annie1992
13 years ago
I also use the recipe from LindaLou at the Harvest Forum, and I have successfully made it with blueberries, raspberries, strawberries, peaches and blackberries too.

I use the version made with puree because I like bits of crushed berries or pieces of fruit in my syrup. The last time I made peach syrup I kept a couple of peaches out, then peeled and chopped them pretty finely. Put the rest of the fruit in the food processor and added the puree and the chunks to the pot for cooking. It made a nice and slightly chunky syrup.

Happy Canning! It's getting to be that time of year...

Annie

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