Making blueberry syrup at home is easier than you think! This recipe takes 20 minutes or less and is the cross between a blueberry sauce and a traditional syrup. You can leave it chunky or puree and strain for a silky smooth syrup. We naturally thicken the sauce without cornstarch.
This syrup is great on blueberry pancakes, waffles or use as a simple syrup in brewed iced tea.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
Blueberry Sauce Ingredients and Substitutions
- Blueberries- For the photos for this recipe I used in-season fresh blueberries but I have had equal success with high-quality frozen berries. Berries should be sweet with no sugar added. I let the season dictate fresh vs. frozen berries. Frozen berries are a safe bet during the winter months. I have experimented with dried blueberries, we didn't find them to work as well if they were previously sweetened.
- Coconut Sugar- Most of our recipes that contain a granulated sugar use coconut sugar over refined white sugar simply because of a lower glycemic index and a small amount of nutritional value. Traditional sugar works just fine in the recipe. I do not recommend maple syrup or honey in place of sugar in this recipe as the thickness and texture will be off.
- Lemon- Lemon juice adds much-needed brightness and acid to this recipe. To make a Lemon-Blueberry Sauce add lemon peel to the sauce during cooking and strain out at the end. You can also add lemon extract in place of the vanilla to amp up the lemon component.
- Vanilla- Add vanilla extra to the blueberry syrup gives it a depth of flavor. You can also use vanilla powder or paste.
How to Store Homemade Syrup and Canning Instructions
This recipe calls for a 1:1 sugar to water ratio. Boiling the sauce and then simmering for 15 minutes reduces the water content and kills bacteria. So the resulting syrup can be stored for two to four weeks in an airtight glass container. Or frozen for up to a year.
During peak blueberry season we like to batch process our syrup for canning.
Time Needed for Canning: 20 minutes.
How to Preserve & Can Blueberry Syrup
- Prep Jars & Water Bath
Prepare boiling water in large pot or canner. Heat jars in simmering water until ready for use. Do not boil. Wash canning lids in warm soapy water and set bands aside.
- Fill the Jars
Ladle strained hot Blueberry Syrup into hot jars leaving at least a 1/4 inch headspace. Dip paper towel into boiling water, use that to wipe rims clean. Center lid on jar. Apply band until fit is fingertip tight.
- Process Jars of Syrup
Process jars in a your large pot or canner for 10 minutes (adjust for altitude, if necessary). Remove jars and cool.
- Check for Seal and Store
Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Store any unsealed jars in the refrigerator and use right away.
Check out Fresh Preserving for more canning basics.
- 1 cup blueberries
- ½ cup coconut sugar or sub regular sugar
- ½ cup water
- 1 Tbsp lemon juice
- ½ tsp vanilla extract
- Add all ingredients, except vanilla extract to a small sauce pan. Lightly crush blueberries with a potato masher or back of a spoon.
- Place over medium-high heat. Bring to a boil, then reduce heat to a simmer. Simmer for 15 minutes, stirring occassionally.
- Using an immersion blender* blend the sauce for 30 to 60 seconds
- Strain the sauce through a fine-mesh sieve, push the blueberries to extract as much juice as possible. Stir in vanilla extract. Serve warm or at room tempature.
- *You can also serve the syrup with the chunks or use a regular blender to puree.
- Syrup can be stored for up to 2 months in the refrigerator.
- See blog post for notes about canning.