Hello friends, I hope your week has been summery and lovely. I really love June, all the benefits of summer without all the oppressive heat of July and August. Plus, June is gardenia blooming and blueberry picking time here in southeastern North Carolina. As a result, I am wishing that smell-o-vision has been invented because these gardenias that are sitting on my desk smell like I imagine heaven smells. But I digress, today I am bringing you a recipe for Honey-Lavender infused Blueberry Syrup, because it will be perfect for your upcoming 4th of July festivities, as well as general summer yumminess.
If you read my Blueberry Hand Pie post of a few weeks back, you’ll remember that Kate and I picked 22 pounds of organic blueberries and then spent the next week freezing, preserving and baking those blueberries. One of my kiddos’ favorite ‘blueberry treats’ is blueberry syrup, they love it in seltzer water or poured over yogurt or ice cream. As a result, this year, I decided to steep my blueberries in honey-lavender tea that Kate found; the honey-lavender really adds a lovely, delicate taste to the already delicious blueberry syrup.
I like to water bath can my syrups because it saves room in my freezer and preserves them for later in the year when the taste of summer’s blueberries is a real treat.
Honey-Lavender Blueberry Syrup
If you are new to canning, I highly recommend the Ball Complete Book of Home Preserving because it is the ‘bible’ for safe canning and preserving and should be the first purchase of any new canner. Ooooh! When I just looked at the Ball book on Amazon, I realized that there is a new edition! It looks like my cook book library inventory might increase with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes!
- 4 cups of blueberries (approximately 2 pounds)
- 3 cups of water
- 1 1/2 cups of sugar
- 1/8 cup freshly squeezed lemon juice
- 2 Lavender/Honey Teabags (or just Lavender) OR 2 teaspoons of tea
- Prepare canner, jars and lids. See The Ball Complete Book of Home Preserving for guidance.
- Put blueberries in pot and crush with potato masher or slotted spoon.
- Heat over medium heat, stirring frequently
- Once blueberries have released their juices, pour into fine sieve over bowl.
- Let drip for 1-2 hours, stirring blueberries every now and again, until juices have collected in bowl.
- Make sure you save blueberry pulp to put over your yogurt, ice cream, waffles or pancakes.
- Combine juice, water, sugar and tea bags (or tea in infuser)
- Bring to a boil, stirring frequently.
- Let boil for 2-3 minutes, stirring frequently.
- Then reduce heat to produce a very slow, gentle boil.
- Stir occasionally, but let slowly boil/simmer for 20-25 minutes.
- Prepare your work surface to water bath can your jars
- Spoon your syrup into hot jars, leaving 1/4 inch headspace.
- Wipe rim.
- Center lid on jar
- Screw band down until resistance is met, then increase to fingertip tight.
- Place jars in canner, making sure they are completely covered with water
- Cover pot and bring to a boil
- Boil for 10 minutes
- Turn heat off, remove lid and let sit for 5 minutes
- Carefully remove jars with jar lifter and place on a rack where they can be undisturbed for 24 hours.
- Refrigerate any jars if their lids don't pop down.
- Save the pulp from when you strain the syrup. It is delicious over oatmeal, yogurt and ice cream.
In anticipation of upcoming 4th of July celebrations, Kate and I cut stars out of apple slices (soaked in lemon juice) and strawberries and placed them on skewers along with a blueberry for a festive flair.
These will be a tasty treat for our 4th of July party and a shot of vodka will make this a fantastic and refreshing Blueberry Vodka Spritzer.
Well friends, I know your holiday plans are shaping up and that you will have the opportunity to enjoy many sparklers and fireworks, as well as many different variations of red, white and blue foods and drinks.
Thanks again for stopping by today. I really do appreciate your company more than you’ll ever know and hope you’ll stop by again soon. If you want to make sure you don’t miss future content, pop your email in the beige box up on the right. I usually send out 2-3 emails a week, so I won’t inundate your inbox.
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