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    Home » Recipes » Gluten-Free Sauces and Salad Dressings

    Published: Apr 15, 2020 · Modified: Aug 22, 2022 by Jen Wooster

    Blueberry Syrup

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    Jump to Recipe
    blueberry sauce pinterest graphic

    This delicious blueberry syrup recipe takes 20 minutes to make and can be served chunky for spooning over vanilla ice cream or smooth out and use in cocktails. I like to think of this recipe as the perfect blend of a blueberry sauce and a traditional syrup. We naturally thicken the sauce without cornstarch. Making blueberry syrup at home is easier than you think!

    blueberry syrup in bowl on gingham napkin

    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!

    This post may include affiliate links. Please read my disclosure policy.

    This syrup is great on blueberry pancakes and french toast, or used as a simple syrup in cocktails or brewed iced tea. It is one of my favorite summertime recipes.

    Jump to:
    • 📖Why This Recipe Works
    • 🧾Ingredient Notes
    • ⏲️How to Make Blueberry Syrup
    • 🌡️ Storage
    • 🌡️How to Can Blueberry Syrup
    • 💭 Variations
    • More Blueberry Recipes
    • 💬Frequently Asked Questions
    • 📖 Recipe
    • ⭐Reviews

    📖Why This Recipe Works

    Blueberry syrup is a great way to use up an abundance of blueberries. Whether you picked your own or found wild blueberries to use, this sauce is nothing short of amazing. A delicious blueberry flavor is achieved using simple ingredients.

    The best part of this recipe is the complete versatility. Our blueberry sauce recipe can be frozen, canned, or stored in the fridge for up to a month.

    🧾Ingredient Notes

    • 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.
    • Sugar - You can use granulated sugar or coconut sugar in this recipe. I do not recommend maple syrup or honey in place of sugar in this recipe as the thickness and texture will be off. We don't recommend trying an artificial sweetener in this recipe.
    • Lemon- Lemon juice adds much-needed brightness and acid to this recipe.
    • Vanilla- Adding vanilla extract to the blueberry syrup gives it a depth of flavor. You can also use vanilla powder or paste.
    blueberry sauce ingredients on counter

    See the recipe card for exact quantities.

    ⏲️How to Make Blueberry Syrup

    Before starting this recipe be sure to properly wash and rinse all your fresh berries. Removing the little green stems from your blueberries is time-consuming but necessary.

    Step 1- Mash

    Just like with our juneberry jam recipe, we need to mash the berries so they can quickly release their juices. Start by adding the blueberries, lemon juice, sugar, and half a cup of water to the pan. Use a potato masher to mash up the berries. They don't need to be totally pureed. Just puncturing the skin is enough.

    Don't have a potato masher? Use the back of a wooden spoon, a cocktail muddler, or even a drinking glass to mash.

    Step 2- Boil

    Place the mash in a saucepan over medium-high heat. Stirring frequently, bring the berries to a soft boil and then turn the heat down to keep them at a simmer. Cook for 15 minutes and stir occasionally to prevent burning.

    At this point, you can remove from the heat and cool. Stir in the vanilla extract and serve chunky. My suggestion is to move forward with the next step for a classicly smooth syrup.

    Step 3- Smooth

    Using an immersion blender, blend the sauce for 60 seconds to break down any remaining blueberry chunks. Strain the sauce and stir in the vanilla extract. It should be nice and think, not a blueberry juice.

    No immersion blender? Move to a regular blender or food processor.

    🌡️ Storage

    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 container. Or freeze for up to a year.

    During peak blueberry season we like to batch process our syrup for canning.

    🌡️How to Can Blueberry Syrup

    There are four steps to canning homemade syrup using a simple water bath.

    • Prepping
    • Filling
    • Process
    • Check the seal

    Prep Jars & Water Bath

    Once you have made the syrup you can start prepping the water bath and sanitizing the jars. Bring water to a boil in a large stock 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 ¼ inch headspace. Dip a paper towel into boiling water, and use that to wipe the rims clean. Center lid on jar. Apply band until fit is fingertip tight. Do not over-tighten.

    Process the Jars

    Place the jars into your pot or canner. They should be completely covered with boiling water. Tongs or a wide-mouth jar lifter is helpful here.

    Process jars (i.e. boil) the jars 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 them right away.

    Check out more canning basics.

    blueberry syrup on pancakes

    💭 Variations

    The uses for our blueberry sauce seem endless, but so do the variations. Here are two of my favorites.

    Lemon-Blueberry Sauce

    While our sauce does contain lemon juice more lemon is needed to make a full-flavored lemon blueberry sauce. Adding the zest of one lemon to the sauce will impart enough oils to punch up the flavor. Lemon zest has a lot more flavor than the fruit's juices. Alternatively, you can swap out the vanilla for lemon extract.

    Balsamic- Blueberry Sauce

    Skip the vanilla and add 2 teaspoons of high-quality balsamic vinegar. Stir in at the end. This is a great option if you are using the blueberry sauce for a savory recipe like a roasted duck or venison steaks.

    More Blueberry Recipes

    • blueberry avocado smoothie in a glass
      Blueberry Avocado Smoothie
    • almond flour muffins in tin with bowl of blackberries.
      Almond Flour Blackberry Muffins
    • Homemade frozen dog treats for summer in bowl
      Blueberry Frozen Dog Treats
    • pink cocktail in a glass with fresh strawberries
      Strawberry Whiskey Smash

    💬Frequently Asked Questions

    How do you thicken blueberry syrup?

    Blueberry sauce is naturally thickened thanks to pectin that is released during the boiling process. If the sauce is too thin return it to a boil in 5-minute increments until the desired consistency is reached. Thin out the sauce with warm water if needed.

    Can blueberry syrup be frozen?

    Yes, blueberry syrup can be frozen. Store in a container with a tight-fitting lid, be sure to leave enough headspace for the syrup to expand. Thaw in the fridge overnight before using.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    blueberry syrup recipe in jar

    Blueberry Syrup

    Deliciously sweet homemade blueberry syrup recipe using fresh or frozen berries. Perfect for ice cream, pancakes, waffles and more!
    Servings: 16
    Prep: 5 mins
    Cook: 15 mins
    Total: 20 mins
    5 from 6 votes
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    Equipment

    • Medium Saucepan
    • Immersion blender
    • Fine mesh strainer

    Ingredients
      

    • 1 cup blueberries
    • ½ cup granulated sugar
    • ½ cup water
    • 1 tablespoon lemon juice
    • ½ teaspoon vanilla extract
    Prevent your screen from going dark

    Instructions
     

    • Add all ingredients, except vanilla extract to a small sauce pan. Lightly crush blueberries with a potato masher or back of a spoon.
      1 cup blueberries, ½ cup granulated sugar, ½ cup water, 1 tablespoon lemon juice
    • Place over medium-high heat. Bring to a boil, then reduce heat to a simmer. Simmer for 15 minutes, stirring occasionally.
    • Using an immersion blender* blend the sauce for 30 to 60 seconds
    • Strain the sauce through a fine-mesh sieve, pushing the blueberries to extract as much juice as possible. Stir in vanilla extract. Serve warm or at room temperature.
      ½ teaspoon vanilla extract
    Rate this Recipe

    Video

    Notes

    • 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. 

    Nutrition

    Calories: 30kcal | Carbs: 8g | Protein: 0.1g | Fat: 0.1g | Fiber: 0.2g
    Author: Jen Wooster
    Course:: Breakfast, Sauce
    Cuisine: American, Christmas, Comfort Food
    Keyword blueberry lemon sauce, blueberry sauce, blueberry syrup, blueberry syrup recipe
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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      Recipe Rating




    1. Swathi says

      April 16, 2020 at 11:40 pm

      5 stars
      I love homemade syrups. Love this blueberry syrup great with pancakes.

      Reply
    2. Gloria says

      April 16, 2020 at 9:06 am

      5 stars
      You know, while I was looking in the freezer, I found a bad of fruit. I think I will use this recipe and make some sauce. Perfect for pancakes....and yogurt.

      Reply

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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