Blueberry Syrup Recipe

Use fresh, frozen or home-canned blueberries in this blueberry syrup recipe.


| October 2013


With an increasing number of people growing their own food, and shopping at farmers’markets, there is a growing demand for information on extending the life of your fruits. Put ‘em Up! Fruit (Storey Publishing, 2013) by Sherri Brooks Vinton is full of ways to store and use extra fruit. In the following excerpt, find a blueberry syrup recipe that pairs perfectly with homemade pancakes. 

You can purchase this book from the Mother Earth Living store: Put ‘em Up! Fruit.

Kitchen How-To: Prepping Blueberries

Once the picking is done, blueberries are a snap to prep. Both lowbush and highbush varieties are coated with a dusty-looking “bloom” that protects the berry. A quick rinse removes it. Then just give the berries a quick sort for any leaves or stems that may have made it into the bucket, and you’re ready to go.



Blueberry Syrup Recipe

When I was a little girl, breakfast on summer vacation would mean a trip to the pancake house. I loved silver-dollar cakes because their small size would allow me to douse each one with a different flavored syrup—maple, raspberry, vanilla, chocolate, or blueberry. I doubt there was much fruit in those brightly hued liquid sugars, but they were great fun for a kid. I make this blueberry syrup to bring that fruit-flavored joy to the table in an honest-to-goodness way.

• 1 quart blueberries (about 1 1/2 pounds)
• 1 cup sugar
• 1/4 cup bottled lemon juice
• 1/4 cup water







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