Breakfast | Farm To Table

Blueberry Syrup Recipe

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This easy Blueberry Syrup Recipe is perfect for breakfast or desserts. Step by step canning instructions included.

Blueberry syrup in canning jars.Pin

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.

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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
Ingredients for blueberry syrup. See recipe below for details.Pin

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.

  1. Measure sugar and pectin. Mix about a tablespoon of sugar with pectin to avoid caking.
  2. Combine well.
  3. Heat blueberries over medium-high heat to a simmer. Reduce burner. Continue simmering for about 5 minutes.
  4. 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.
  5. 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. 
  6. 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.
Step by step photographs of the process making blueberry syrup. See details in recipe below.Pin

How to can it

  1. Ladle hot syrup into hot jars, leaving ¼ inch headspace.
  2. Remove air bubbles with bubble remover tool or plastic or wooden chopstick.
  3. Wipe rims clean with paper towel.
  4. Center lids on jars.
  5. Apply bands and adjust to fingertip tight.
  6. Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
Step by step photographs of the process for canning Blueberry Syrup. See details in recipe below.Pin

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.

Canning jars full of syrup.Pin

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
Jars of blueberry syrup on white board.Pin

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

Helpful tools

Overhead view of jars of syrup.Pin
Close up of jars of blueberry syrup.Pin

Homemade Blueberry Syrup Recipe

This easy Blueberry Syrup Recipe is perfect for breakfast or desserts. Step by step canning instructions included.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 6 votes
Print Pin Rate
Course: blackberry,, canning, jam, low sugar,, syrup,
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 32 tablespoons
Calories: 70kcal
Author: Beth Neels
Cost: $4

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

Recipe makes 2 pints.
Syrup can be water bath canned.
Store in cool place.
Jars are shelf stable for at least 1 year.
Serve with;
  • pancakes
  • waffles
  • French toast
  • ice cream
  • drinks
  • cocktails

Nutrition

Calories: 70kcal
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18 Comments

  1. 5 stars
    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.

    1. 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.

    1. 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.

  2. 5 stars
    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!

        1. You can use any fruit juice really. Blueberry would be great but if you want to buy juice, use apple or white grape juice.

  3. 5 stars
    Love the way this came out! I made mine with frozen but will make again in the summer with fresh! Thanks Binky.

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