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Blueberry Syrup
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2 quarts blueberries
6 cups water
1 tbl grated lemon peel
4 cups sugar
2 tbl lemon juice
Prepare home canning jars and lids according to manufacturer's instructions. Remove stems, rinse and clean blueberries. Crush berries; add 2 cups water and lemon peel; simnmer 5 minutes.
Carefully drain through several layers of cheesecloth or jelly bag. When juice stops flowing, squeeze to extract remaining juice and pulp from berries. Mix sugar and remaining 4 cups water; boil to 260* farenheit.
Add berry juice to sugar syrup; boil for one minute. Add lemon juice. Carefully pour into hot jars, leaving 1/4 inch head space; adjust caps. Process in boiling water bath canner for 20 minutes.
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