After weeks of wanting to make some blueberry syrup, I finally did this afternoon. I found a recipe in my Ball Complete Book of Home Preserving book. It was my first time ever to do any canning, so it was quite the experience for me. I think it took me a bit longer than it would take others familiar with canning, but its all good. The syrup turned out really well, I think. All of my lids have popped, so they seem to be sealing well. I'll find out tomorrow for sure after the 24 hours I guess. I did taste the syrup as I was filling the jars and it tasted very good. I can't wait to have this on pancakes or waffles in the coming months.
8 cups blueberries, crushed
6 cups water, divided
1 Tablespoon lemon zest
3 cups sugar
2 Tablespoons lemon juice
In a large stainless steel saucepan, combine the crushed blueberries, 2 cups of the water and lemon zest. Bring to a gentle boil over medium heat and boil gently for 5 minutes. Transfer to a dampened jelly bag or strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours.
Meanwhile, prepare canner, jars, and lids.
In a clean large stainless steel saucepan, combine sugar and remaining 4 cups of water. Bring to a boil over medium-high heat, stirring to dissolve sugar. Cook until temperature reaches 230 degrees. Add blueberry juice. Increase heat to high, bring to a boil and boil for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice.
Ladle hot syrup into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw bands down until resistance is met, then increase to finger tip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
According to the recipe, this should make 3 pints, but I ended up getting 4 pints out of it, just perfectly.