Published: · Modified: by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.
Jump to Recipe
It takes just 3 simple ingredients to make this recipe. With simple instructions, you'll know how to make blueberry syrup!
Save freezer space with this delicious recipe and follow the water bath canning instructions to enjoy your homemade blueberry syrup recipe all year long.
This easy recipe is the sister recipe to my other blueberry syrup recipe. THAT recipe is not able to be canned due to the corn starch in it. THIS recipe IS because there is no cornstarch and a few tweaks to the instructions. Both syrups taste great but this recipe is adapted for canning instructions.
Jump to:
- Want To Save This Recipe?
- What ingredients are needed to make homemade blueberry syrup recipe that is to be canned?
- What materials do you need to make easy blueberry syrup for canning?
- How to make blueberry syrup recipe with canning instructions:
- Is it better to use frozen blueberries or fresh ones?
- Does this easy homemade blueberry syrup work with pancakes and cheesecake?
- What other fresh berries can I use as syrup ingredients?
- If I make my own blueberry syrup, what easy and delicious recipes can I make?
- 📝 Frequently asked questions, answers and tips:
- Want To Save This Recipe?
- 5 Days To Canning Confidence
- 📖 Recipe
- 👩🏻🍳 Sarah Mock
- Comments
What ingredients are needed to make homemade blueberry syrup recipe that is to be canned?
- Fresh blueberries OR you can use Frozen blueberries (learnhow to freeze blueberriesfor this recipe)
- lemon juice, fresh
- salt (optional)
- Vanilla extract (optional)
What materials do you need to make easy blueberry syrup for canning?
- Water bath canner and rack (a large stockpot will work as long as it is big enough to hold enough water to cover your jars by 2 inches when submerged)
- Jar funnel
- Ladle, wooden or stainless steel spoon and slotted spoon/skimmer (depending on the recipe.)
- Clean towels to rest the hot jars.
- Paper towels dampened to wipe the jar rims.
- Bubble Remover/ head space measuring tool.
- Canning jars free from chips, bubbles or cracks. Be sure they are canning jars. Not all glass jars are canning jars.Also, these have to be airtight containers.
- New canning lids and bands. Bands can be reused but need to be in like new condition with out dents or rust.
- Jar lifter
- Non reactive sauce pan such as enamel, stainless steel or steel-clad NOT ALUMINUM
- Liquid measuring cups, dry measuring cups and measuring spoons.
- Label or marker to label the finished products
- Timer
- TheBall Canning Starter Kithas 9 pieces to get you started and is a GREAT kit to have.
How to make blueberry syrup recipe with canning instructions:
- In a non reactive pan, add sugar and salt. Stir in the water and lemon juice.
- Turn the heat to medium high and stir in the blueberries, bring to a boil. Also, start to bring the water in your water bath canner to a simmer.
- Once boiling, cook for 2 minutes stirring constantly, scraping the bottom to prevent burning.
- Use an immersion blender or a food processor to puree the syrup for a smoother, thicker syrup.
- Stir in the vanilla extract, if using.
- Be sure your water bath canner has come to a simmer.
- Heat jars insimmering wateruntil ready to use,do not boil.
- Wash lidsin warm soapy water and set aside with bands.
- Ladle hot syrup into a hot jar leaving a ¼inch headspace.
- Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust tofingertip tight.
- Place jar insimmeringwater canner.Repeat until all jars are filled.
- Bringwater to a boiland process jars15 minutes, adjusting for altitude.
- Remove jars andcool 12-24 hours.
- Check lids for seal, theyshould not flexwhen center is pressed.
- Label and sore in a cool dry place and use within 18 months.
- Once the blueberry simple syrup is opened, store in the refrigerator.
Is it better to use frozen blueberries or fresh ones?
For this easy blueberry syrup recipe, you are welcome to use fresh or frozen blueberries. There is no need to thaw the frozen blueberries if you are using the frozen berries. Want to freeze the blueberries yourself? I show youhow to freeze blueberries and how to make a delicious blueberry jam recipe for all you blueberry lovers.
Does this easy homemade blueberry syrup work with pancakes and cheesecake?
Yes, this easy homemade blueberry syrup is versatile and perfect for pancakes and cheesecake with its blueberry flavor. I also recommend trying this recipe as a topping to vanilla ice cream.
What other fresh berries can I use as syrup ingredients?
You can make the syrup using fresh strawberries, raspberries, or blackberries as alternative ingredients. Use this recipe as a pancake syrup with your chosen berries. As long as you use fresh ingredients, you'll have a syrup as good as a maple syrup.
If I make my own blueberry syrup, what easy and delicious recipes can I make?
Use your homemade blueberry syrup to make a refreshing blueberry vinaigrette.
In a small saucepan, mix a portion of the syrup with balsamic vinegar, olive oil, and a dash of Dijon mustard. Whisk the ingredients together over low heat until well combined.
This versatile recipe works wonderfully to add a fruity and tangy twist to your favorite greens.
More Blueberry recipes:
- Blueberry Delight Recipe
- Blueberry Salsa Recipe
- Blueberry Jam recipe
- Lemon Blueberry Bread Recipe
- Blueberry Pie Recipe
📝 Frequently asked questions, answers and tips:
Why is there salt in this blueberry recipe?
I use a pinch of salt in this recipe because a touch of salt compliments and brings out the sweetness of fruits such as blueberries. You are welcome to leave it out but I encourage you to give salt a try.
Is it safe to use cornstarch in canning?
It is not recommended to use cornstarch as a thickener in recipes when that recipe is going to be canned at home. The starch continues to thicken as it cools and is not safe for water bath canning. Cornstarch can be used as a thickener in pie fillings but the pie filling should be used right away or frozen instead of canned. Be sure to try my corn starch free sour cherry pie filling!
5 Days To Canning Confidence
📖 Recipe
Blueberry Syrup Recipe
Sarah Mock
It takes just 3 ingredients, these simple instructions and now you know how to make blueberry syrup! Save freezer space and follow the water bath canning instructions to enjoy your homemade blueberry syrup recipe all year long.
4.57 from 48 votes
Pin Recipe Print Recipe
Note From Sarah
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Prep time for the recipePrep Time 8 minutes mins
Cook time for the recipeCook Time 2 minutes mins
Cool TimeAdditional Time 15 minutes mins
total time to prep and cook the recipe.Total Time 25 minutes mins
Course Canning Recipes
Cuisine American
Makes 4 (½ pint jars)
Per Serving 100 kcal
Ingredients
- 2 cups fresh blueberries OR frozen blueberries
- ½ cup sugar
- ⅓ cup water
- 1 tablespoon lemon juice (fresh)
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
In a non reactive pan, whisk together sugar and salt. Stir in the water and lemon juice.
Turn the heat to medium high and stir in the blueberries, bring to a boil.
Once boiling, cook for 2 minutes stirring constantly, scraping the bottom to prevent burning.
Use an immersion blender or a food processor to puree the syrup for a smoother, thicker syrup.
Stir in the vanilla extract, if using.
Prepare the waterbath canner
Heat jars insimmering wateruntil ready to use,do not boil.
Wash lidsin warm soapy water and set aside with bands.
Ladle hot syrup into a hot jar leaving a ¼inch headspace.
Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust tofingertip tight.
Place jar insimmeringwater canner. Repeat until all jars are filled.
Bringwater to a boiland process jars15 minutes, adjusting for altitude.
Remove jars andcool 12-24 hours.
Check lids for seal, theyshould not flex when center is pressed.
Label and sore in a cool dry place and use within 18 months.
Once syrup is opened, store in the refrigerator.
Notes
Is it better to use fresh or frozen blueberries?
For this recipe, you are welcome to use fresh or frozen blueberries. There is no need to thaw the frozen blueberries if you are using the frozen berries. Want to freeze your own blueberries? I show you how to freeze blueberries and how to make a delicious blueberry jam recipe for all you blueberry lovers.
Why is there salt in this blueberry recipe?
I use a pinch of salt in this recipe because a touch of salt compliments and brings out the sweetness of fruits such as blueberries. You are welcome to leave it out but I encourage you to give salt a try.
Is it safe to use cornstarch in canning?
It is not recommended to use cornstarch as a thickener in recipes when that recipe is going to be canned at home. The starch continues to thicken as it cools and is not safe for water bath canning. Cornstarch can be used as a thickener in pie fillings but the pie filling should be used right away or frozen instead of canned. Be sure to try my corn starch free sour cherry pie filling!
Nutrition
Serving: 1/4 cup | Calories: 100kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 6mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
More Canning Recipes
- Canning Cranberry Juice 🫙
- Canning Pizza Sauce (Fresh Tomatoes)
- Preserved Figs In Syrup
- Homemade Fig Preserves Recipe Without Pectin
About Sarah Mock
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Reader Interactions
Comments
Tracy
Hi Sarah, I was wondering if you could substitute honey or maple syrup for the sugar in this recipe.
Reply
Mary
Delicious! I added 1/4 tsp ground ginger to my batch and it complemented the syrup with a slight undertone. HappyReply
Sarah Mock
Mary,
I love the way you personalized this recipe! Thanks for sharing. I will have to try ginger next time.Sarah
Reply
Mimi
My berries are already cooked and juiced. What is the amount of juice to use in this recipe. Ty
Reply
Arlene
Taste was great. I did add a tsp of clear gel and it came out just like store bought but betterReply
Sarah Mock
Oh that is wonderful! Thanks for the suggestion Arlene.
Reply
laurie Ashcroft
It was quite thin when i canned it, will it thicken as it cools?
Reply
Sarah Mock
Laurie,
Yes. Typically it does thicken as it cools. Keep in mind it will be a different consistency in comparison to what you will find in the grocery store. This recipe does not have corn syrup or additional thickeners in it.Sarah
Reply
Keith
I have made this recipe twice now. Once a single batch and it turned out great, but not as much syrup as it stated. I made a triple batch next and it turned out great, but only made five half pints. I’ve been over and over the recipe to figure out why I am not near the amount I am supposed to get. I would of made the correct amount if I used one quarter pint jars. This doesn’t change the great taste, but now I know.
Reply
Lisa
This is delicious! We only got 2 and 1/2 half pints but flavor is amazing. The syrup is thick and yummy. We used double strength vanilla at the same measurement and will definitely make this again. Thank you.
Reply
Jenn
This is a great recipe! The final measurements are definitely off though. I doubled the recipe and got 4 1/2 pints. So expect to only get 2 1/2 pints if you follow the recipe. Very yummy though!
Reply
Nancy
I thought the final volume of 4 (1/2 pint jars) from 2 cups of berries and 1/3 cup water didn't add up and I was correct. Those proportions only yield 2 (1/2 pint jars).
As mush as my family loves vanilla, (I usually add more than called for), we felt it overpowered the blueberries. Next time I will add less.
Otherwise, this was very good, immersion blending gave it a nice consistency.
First time I canned since helping my mother back in the early 60's. Much better in air conditioning and not a hot kitchen in the country.Reply
Diane
Would this turn out just as good if I double the receipt and put in PINT jars, and process for a bit longer?Reply
Sarah Mock
I would add an additional 5 minutes to the processing time for pint jars.
Reply
Tricia
I’m confused. You boil for two minutes then pour boiling mixture into blender then return to the stove? I feel like I’m misunderstanding step 3 to step 6.
Reply
Sarah Mock
Tricia,
Let me see if I can help.
step 3: cook for 2 minutes
step 4: blend (immersion blender or food processor, be careful either way)
step 5: add vanilla if using,
step 6: prepare the water bath.I am wondering if in step 2 I should make a note to put on a pot of water for the water bath. I am trying to save you time by starting the water bath when you start the blueberries to boil.
I hope that clears it up.
Sarah
Reply
Ann M. Carlson
Just made this with frozen berries and it is DELICIOUS. Super easy! Thank you so much.
Reply
Sarah
Ann,
I am so glad you love this recipe! If you have more frozen blueberries be sure to make my lemon blueberry bread or blueberry jam. And if you have fresh blueberries I HIGHLY recommend Blueberry salsa.Reply
Mary Ann
Is it a problem to double the recipe? (I know for some canning recipes they suggest not to so wanted to check!) thanks :)
Reply
Sarah
Mary Ann. I would be comfortable with doubling this but not tripling it. Others may disagree with me I am comfortable with doubling it. Do what you feel is right for you.
Reply
Debra Blodgett
There is mention of using 1 Tbls Lemon Juice but it isn't in the instructions. Do you add to the blueberry mixture or do you add it in the jar at the end
Reply
Sarah
Great catch Debra!!!It going in with the water in step 1. I have adjusted the recipe!
Reply
Anna G
I'm not sure why but this web site is loading very slow for me.
Is anyone else having this issue or is it a issue on my end?
I'll check back later and see if the problem still exists.Reply
Sarah
So sorry Anna! Please clear your cookies and try again. I am showing a fast load speed. Are you on desktop or mobile?
Reply
