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Blueberry Syrup Recipe
|Blueberries||6 Cup (96 tbs) (Picked Over)|
|Sugar||3 Cup (48 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs) (Or To Taste)|
Serving size: Complete recipe
Calories 2843 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.5%
Saturated Fat 0.25 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 9.5 mg0.4%
Total Carbohydrates 734 g244.6%
Dietary Fiber 21.6 g86.2%
Sugars 689.4 g
Protein 7 g13.6%
Vitamin A 9.8% Vitamin C 190.3%
Calcium 6.4% Iron 14.2%
*Based on a 2000 Calorie diet
Puree the mixture in batches in a blender or food processor and force it through a fine sieve into a bowl, discarding the solids.
In the pan, cleaned, combine the sugar, the zest, and 3 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until a candy thermometer registers 220° F.
Discard the zest, add the blueberry mixture, and boil the syrup, stirring, for 1 minute.
Let the syrup cool, skim off any froth, and stir in the lemon juice.
Pour the syrup into glass jars with tight-fitting lids.
The syrup keeps, covered and chilled, for 3 months.