This easy Blueberry Syrup Recipe is perfect for breakfast or desserts. Step by step canning instructions included.
In the summer, when blueberries are fresh, I always grab a bunch from the farmer’s market or farm stands to enjoy fresh, but also to freeze plenty for use all year long.
You can use fresh blueberries or frozen, thawed blueberries for this recipe.
Ingredients you need
- blueberries
- lemon juice – always use bottle lemon juice when canning.
- water
- sugar
- classic pectin – increases yield because it thickens syrup up so you don’t have to cook it down as much
How to make it
Prepare water bath canner. Wash jars and lids thoroughly in hot, soapy water and rinse well. Add jars to the canning pot and cover with water 1 inch above the jars. Start heating water.
Wash blueberries well.
- Measure sugar and pectin. Mix about a tablespoon of sugar with pectin to avoid caking.
- Combine well.
- Heat blueberries over medium-high heat to a simmer. Reduce burner. Continue simmering for about 5 minutes.
- Mash berries with potato masher or similar tool or process with immersion blender. You can also extract the blueberry juice from the whole berries using a vegetable strainer or juicer.
- Combine the berries, juice or water and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil (one that can’t be stirred down.), stirring constantly.
- Add sugar. Return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
How to can it
- Ladle hot syrup into hot jars, leaving ¼ inch headspace.
- Remove air bubbles with bubble remover tool or plastic or wooden chopstick.
- Wipe rims clean with paper towel.
- Center lids on jars.
- Apply bands and adjust to fingertip tight.
- Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
Process jars for 10 minutes, adjusting for altitude, see recipe below. Turn off heat. Let jars rest in hot water for 5 minutes.
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.
Important tips for your success
- Never use cornstarch or corn flour to thicken things that will be canned. It is not safe.
- Once the jars cool and set they will be a syrup consistency.
- You can use raspberries or strawberries instead of the blueberries with this recipe.
How to store syrup
If you are not canning the syrup, it can be stored in sterilized canning jars in the refrigerator. Unopened jars will last for several months in the fridge. If opened use within about a month.
Syrup can be place in airtight container in the freezer for about 6 months. Be sure to leave a 1 inch headspace.
Syrup that is canned will last for at least 12 months.
How to use blueberry syrup
Use this versatile syrup on so many things.
- pancakes
- waffles
- French toast
- add flavoring to drinks like blueberry lemonade
- cocktails
- vanilla ice cream topping
- cakes or pound cake
- oatmeal
- cottage cheese or Greek yogurt
- cheesecake
This is the perfect treat to have available in your pantry. The taste will bring you back to a summer day, even in the middle of winter. See the kids faces light up.
More blueberry recipes
- blueberry pie filling
- blueberry BBQ sauce
- canning blueberry jam
- blueberry smoothie
- Wild duck with blueberry sauce
Helpful tools
📖 Recipe
Homemade Blueberry Syrup Recipe
Ingredients
- 4 cups blueberries, fresh or frozen
- 2/3 cup fruit juice or water
- 2 Tbsp lemon juice, bottled
- 2 Tbsp classic pectin
- 1/2-1 cup Sugar
Instructions
- Prepare water bath canner. Wash jars and lids thoroughly in hot, soapy water and rinse well. Add jars to the canning pot and cover with water 1 inch above the jars. Start heating water.
- Pour boiling water over lids and let sit in hot water until ready for use.
- Combine the fruit, juice or water and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil (one that can’t be stirred down.), stirring constantly.4 cups blueberries, fresh or frozen, 2/3 cup fruit juice or water, 2 Tbsp lemon juice, bottled, 2 Tbsp classic pectin
- Add sugar. Return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.1/2-1 cup Sugar
- Ladle hot syrup into hot jars. Cool to room temperature, if not canning. Then refrigerate immediately.
- If preserving, ladle hot jam into the hot jars, leaving 1/4″ headspace. Wipe rims clean with paper towel. Center lids on jars. Apply bands and adjust to fingertip tight.
- Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
- Process jars for 10 minutes, adjusting for altitude, see notes below. Turn off heat. Let jars rest in hot water for 5 minutes.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- pancakes
- waffles
- French toast
- ice cream
- drinks
- cocktails
Paige
This tastes wonderful!! Although mine didn’t end up syrupy, it is the consistency of jam. Not sure what I did wrong. So because of the consistency, what I’ve done is actually mix part of the jar in with pancake batter to make blueberry pancakes. I intend to try it again next year so any tips you may have as to why mine ended up so thick would be appreciated.
Beth Neels
You either cooked it down too much or used too much pectin, even a different brand of pectin will make a difference. We used Ball classic pectin but there low sugar would make it even more syrupy.
Thea
Can I use Sure Gel in place of the classic pectin?
Beth Neels
Yes you can. Just add less than you would for a pie filling to make it syrup consistency.
Dana
I made this, but I forgot the pectin! What can I do to thicken it now?
Beth Neels
If you are not canning it, you can thicken it with a cornstarch slurry. Heat the syrup back up, mix cornstarch with water until there are no lumps. Add it to the hot syrup. Let it cook for about 5 minutes. Keep stirring. Once it is as thick as you’d like it, remove it from the heat. Pack into freezer containers and freeze for future use.
If you are canning, you will need use Clearjel. It’s a modified cornstarch specifically for canning. Use this recipe, just decrease the amount of clearjel you use. (Start with 3 tablespoons and then add from there to get it to syrup consistency.) https://www.binkysculinarycarnival.com/canning-strawberry-pie-filling/
Hope this helps.
Michelle
Thank you for the directions to can it too! It’s delicious, and I’ll be making it more with all the farm fresh berries we get this summer!
Beth Neels
You’re welcome Michelle. Let me know how you like it!
Justin
What kind of fruit juice should I use
Beth Neels
You can use any fruit juice really. Blueberry would be great but if you want to buy juice, use apple or white grape juice.
Tavo
Love the recipe! I used it to make a cheesecake and it came out delicious!
Beth Neels
Ooh! Cheesecake sounds amazing! I haven’t made a cheesecake with it.
kushigalu
Homemade recipes are always the best. I would love to give this a try soon.
Beth Neels
I hope you enjoy it Kushigalu. Thanks for the comment.
Andrea
Great simple recipe. I love how easy it was to follow each step! Thanks! Tasted great on our pancakes.
Beth Neels
We love it on pancakes too. Thanks Andrea!
Kate
Love the way this came out! I made mine with frozen but will make again in the summer with fresh! Thanks Binky.
Beth Neels
Thanks Kate! I’m so glad you liked it!