Blueberry Syrup

Easy to make-wonderful served with pancakes.  Frozen blueberries will release a large amount of juice and yield a more flavorful syrup than fresh.  Isn't that lucky for you!  Makes about 6 half pints or 3 pint jars.

Blueberry Juice

3 quarts frozen blueberries, crushed

1 1/2 cups sugar

Syrup Ingredients

4 cups Blueberry Juice

1 3/4 cups sugar

2 teaspoons filtered FRESH lemon juice

To extract juice:  In a 4 quart pan, combine crushed BB and sugar.  Cover and let stand all night.  Over medium low heat, stir constantly, heat BB mixture til sugar is ALL dissolved.  Remove pan from heat.  Let cool for 5 minutes.

Place fine meshed sieve over bowl or pan, ladle BB mixture into the sieve and strain seeds.  Rinse the sieve thoroughly and line it with 3-4 layers of clean and damp cheesecloth.  Strain juice thru cheesecloth.  Line the sieve with a paper coffee filter and strain juice again.  Measure 4 cups of juice.

To make syrup:  In medium pan, mix juice, sugar and lemon juice.  Over medium low heat, stir constantly, heat till sugar is all dissolved.  Increase the heat to medium high and bring syrup to a boil.  Reduce the heat and simmer the syrup for 20 minutes.  Remove pan from heat and skim off any foam.

Ladle hot syrup into hot jars, leave 1/4 inch headspace.  Wipe jar rims and threads with clean damp cloth.  Cover with hot lids and rings and seal.  Process 1/2 pints or pints in a BWB for 10 minutes.