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LOCATION: Recipes >> Preserving >> Blueberry Syrup 02

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Blueberry Pancake Syrup
About 2 pints

4 cups blueberries, stemmed, rinsed and drained
3 cups water
2 strips lemon peel
3 cups sugar
lemon juice to taste

Pour the blueberries into a saucepan and crush them with a potato
masher or a wooden spoon until most of the skins are broken.

Add 1 cup of water and strips of lemon peel and bring to a simmer.
Turn heat down to low and cook the berries for 5 minutes at just
under a simmer.

Pour the hot berries into a strainer lined with two layers of
cheesecloth and let the blueberry juice drip through. Twist the
cloth to extract all the juice; there should be about 2 cups.
Discard the berry pulp.

Combine the remaining 2 cups water with the sugar in a small
saucepan. Bring the mixture to a boil, stirring, until the sugar
is dissolved and the mixture is clear. Wash down the sides of the
pan with a wet pastry brush, the boil the syrup, without stirring,
until it reaches 260 degrees on a candy thermometer.

Add the blueberry syrup to the sugar syrup and bring the mixture
to boil. Boil for 1 minute. Let the syrup cool, then add lemon
juice to taste.

Pour the syrup into two pint jars and refrigerate if you plan to
use it in a month or two.

To can (for indefinite storage) Pour into canning jars with 1/2 inch
headspace. Process in hot water bath for 30 minutes. Cool.


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