Blueberry Pancake Syrup

Total Time: 1 hr 26 mins Preparation Time: 50 mins Cook Time: 36 mins

Ingredients

• 4 cups blueberries, stemmed, rinsed and drained
• 3 cups water
• 2 strips lemons, rind of
• 3 cups sugar
• lemon juice

Recipe

• 1 pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken.
• 2 add 1 cup of water and strips of lemon peel and bring to a simmer.
• 3 turn heat down to low and cook the berries for 5 minutes at just under a simmer.
• 4 pour the hot berries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through.
• 5 twist the cloth to extract all the juice; there should be about 2 cups.
• 6 discard the berry pulp.
• 7 combine the remaining 2 cups water with the sugar in a small saucepan.
• 8 bring the mixture to a boil, stirring, until the sugar is dissolved and the mixture is clear.
• 9 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.
• 10 add the blueberry syrup to the sugar syrup and bring the mixture to boil.
• 11 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.
• 12 to can (for indefinite storage) pour into canning jars with 1/2 inch headspace. process in hot water bath for 30 minutes.
• 13 cool.