Blueberry Syrup Recipe Canning. Bring the canning liquid to a boil. To can (for indefinite storage) pour into canning jars with 1/2 inch headspace.
Cook for 2 minutes, stirring constantly, to prevent burning. Using a machine will damage the natural pectin in the fruit. Add the blueberry syrup to the sugar syrup and bring the mixture to boil.
Using A Machine Will Damage The Natural Pectin In The Fruit.
Dietary fiber 0.9 g 3 %. I do not recommend canning this blueberry syrup recipe. Cholesterol 0 mg 0 %.
Once Boiling, Cook For 2 Minutes Stirring Constantly, Scraping The Bottom To Prevent Burning.
Prepare pies, muffins and other quick breads made with fresh, canned, or frozen blueberries. To can (for indefinite storage) pour into canning jars with 1/2 inch headspace. Wash and mash blueberries, or use a blender.
Recipe Notes If Using Frozen Blueberries, Measuring Before Thawing.
Sugars 18.7 g 74 %. Let the syrup cool, then add lemon juice to taste. Bring to a full rolling boil over high heat, stirring constantly.
Mash Blueberries With A Potato Masher.
In a dutch oven, combine pomegranate juice and pectin. Add sugar, lemon juice and butter (the butter prevents the liquid from foaming). Pour the syrup into two pint jars and refrigerate if you plan to use it in a month or two.
Total Carbohydrate 20.4 G 6 %.
Wipe the rims of the jars with a damp cloth. Place jars on elevated rack in boiling water canner. Stir in the water and lemon juice.