Blueberry Pancake Syrup Recipe

The best delicious Blueberry Pancake Syrup recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Pancake Syrup recipe today!

Hello my friends, this Blueberry Pancake Syrup recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Pancake Syrup is amazingly delicious, and addictive, everyone will be asking for more Blueberry Pancake Syrup.

What Makes This Blueberry Pancake Syrup Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Pancake Syrup.

Ready to make this Blueberry Pancake Syrup Recipe? Let’s do it!

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Ingredients & Directions


4 c Blueberries, cleaned, rinsed
3 c Water
2 Strips lemon peel
3 c Sugar
Lemon juice to taste

Pour berries in pan and mash with potato masher until most all skins
are broken.

Add 1 cup of the water and strips of lemon peel and bring to a
simmer. Turn heat to low and cook berries for 5 min. at just under a
simmer.

Pour hot berries into strainer lined with 2 layers of cheese-cloth (or
something similar) and let juice drip through. Twist cloth to extract
all the juice; there should be abt. 2 cups. Discard pulp.

Combine remaining 2 cups water with sugar in small saucepan and bring
mixture to a boil, stirring, until sugar is dissolved and mixture is
clear. Wash down sides of pan with wet pastry brush, then boil syrup,
without stirring, until it reaches 260 F. on candy thermometer.

Add blueberry syrup to sugar syrup and bring mixture to boil for 1
min. Let cool, then add lemon juice to taste.

Pour into 2 pint jars. Will keep in ‘fridge for 2 mos. For longer
storage, can syrup following usual methods. Process for 30 min. in
water just under boiling. Cool jars on rack.

Yields
2 Servings

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