Blueberry Pancake Syrup Recipe
Prep Time: 50 minutes
Cook Time: 36 minutes
Total Time: 1 hour and 26 minutes
Recipe Category: Sauces
Keywords: Breakfast, Dessert, Berries, Fruit, Vegan, Free Of…, Sweet, Weeknight, < 4 Hours, Easy
Aggregated Rating: 5 stars
Review Count: 4
Nutritional Information (Per Serving):
- Calories: 1329.7
- Fat Content: 1g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 16.6mg
- Carbohydrate Content: 342.8g
- Fiber Content: 7.1g
- Sugar Content: 328.9g
- Protein Content: 2.2g
Recipe Yield: 2 pints
Description: I’ve made this blueberry syrup several times, but I bet it would work well for raspberries. It’s worth a try!
Ingredients:
- 4 cups blueberries
- 3 cups water
- 2 lemons, rind of (strips)
- 3 cups sugar
- Lemon juice, to taste
Instructions:
-
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, then bring to a simmer.
-
Turn the heat down to low and let the berries cook for 5 minutes at just under a simmer.
-
Pour the hot berries into a strainer lined with two layers of cheesecloth and allow the blueberry juice to drip through.
-
Twist the cloth to extract all the juice; you should have about 2 cups. Discard the berry pulp.
-
In a small saucepan, combine the remaining 2 cups of water with the sugar. 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, then 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 a 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.
-
For canning (for indefinite storage), pour into canning jars with 1/2 inch headspace. Process in a hot water bath for 30 minutes.
-
Cool.
Nutrition Tips:
- This syrup is a delightful addition to your breakfast or dessert, bursting with the goodness of fresh blueberries.
- It’s vegan-friendly and free of cholesterol, making it a guilt-free indulgence.
- Adjust the sweetness by varying the amount of lemon juice added to suit your taste preferences.
- Consider using this syrup not only for pancakes but also as a topping for ice cream or drizzled over your favorite fruit salad.
Storage Instructions:
- Refrigerate for short-term use (within a month or two).
- For long-term storage, follow the canning process for an indefinite supply of this delectable blueberry syrup.
Elevate your breakfast or dessert experience with this easy-to-make Blueberry Pancake Syrup, and feel free to explore using raspberries for a delightful twist on this versatile recipe!
