Preserving method: Water bath canning
Makes about 3 (16 oz) pints
Use fresh blueberries and lemon to make the perfect syrup to top a morning waffle or an afternoon scoop
of ice cream.
You will need
- 8 cups blueberries, crushed (about 3-1/2 lb)
- 6 cups water, divided
- 1 Tbsp lemon zest
- 3 cups granulated sugar
- 2 Tbsp lemon juice
- 3 Ball® (16 oz) pint glass
preserving jars with lids and bands
- Optional: Ball® freshTECH
Water Bath Canner + Multicooker
- Combine blueberries, 2 cups of the water and
lemon zest in a large stainless steel saucepan. Bring to a gentle boil over medium heat and boil
gently for 5 minutes.
- Transfer to a dampened jelly bag or a strainer lined
with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2
- Prepare boiling water canner. Heat jars in simmering
water until ready for use. Do not boil. Wash lids in warm soapy water and set bands
- Combine sugar and remaining 4 cups water in a clean
large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve
sugar, and cook until temperature reaches 230°F, adjusting for altitude. 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.
- Landle hot Blueberry Syrup into hot jars leaving
1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Process jars in a boiling water canner for 10 minutes,
adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not
flex up and down when center is pressed.