BLUEBERRY SYRUP
2 quarts blueberries, rinsed and drained
6 cups water, divided use
1 tbsp grated lemon peel
3 cups sugar
2 tbsp lemon juice
Crush berries; add 2 cups water and lemon peel. Simmer 5 minutes.
Drain through several layers of damp cheesecloth or jelly bag. Squeeze to extract juice and pulp from berries.
Mix sugar and the remaining 4 cups water. Boil to 260 degrees F (adjust for altitude).
Add berry juice to sugar syrup. Boil 1 minute. Add lemon juice.
Pour while hot into hot sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Makes about 3 pints
Source: Ball Blue Book
2 quarts blueberries, rinsed and drained
6 cups water, divided use
1 tbsp grated lemon peel
3 cups sugar
2 tbsp lemon juice
Crush berries; add 2 cups water and lemon peel. Simmer 5 minutes.
Drain through several layers of damp cheesecloth or jelly bag. Squeeze to extract juice and pulp from berries.
Mix sugar and the remaining 4 cups water. Boil to 260 degrees F (adjust for altitude).
Add berry juice to sugar syrup. Boil 1 minute. Add lemon juice.
Pour while hot into hot sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Makes about 3 pints
Source: Ball Blue Book
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