How to Can Blueberry Syrup
Want to learn how to can blueberry syrup? If so, you are in the right place. Flavored with honey-lavender tea, this syrup is delightful in drinks and over ice cream, pancakes, and waffles.
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. This syrup will be perfect for your upcoming 4th of July festivities, as well as general summer yumminess.
If you read my Blueberry Hand Pie post a few weeks ago, you’ll remember Kate and I picked 22 pounds of organic blueberries. We 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, pancakes, waffles 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 blueberry syrup 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. But, you could just as easily freeze or refrigerate this blueberry syrup.
Honey-Lavender Blueberry Syrup
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If you are new to canning, I highly recommend the Ball Complete Book of Home Preserving . 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 cookbook 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!
Honey-Lavender Infused Blueberry Syrup
A lavender and honey scented blueberry syrup
- 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.
To Water Bath Process
- 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.
If you would rather not water bath can this syrup, you can freeze it for up to a year or keep it in your fridge for up to 3 months.
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Ball (2 Packs) Wide Mouth Half Pin Mason Pint Jars-8oz-4 Per Box-Total 8, 8 oz Jars, GREEN
The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
Roots & Branches VKP1002 Home Canning Jar Lifter, Securely Grips, Red
NORPRO 591 Canning Bubble Popper/Measurer, Green
New Norpro 606 Magnetic Canning Jar Lid Wand Lifter Removing Tool Sale
Küchenprofi 18/10 Stainless Steel Funnel with Filter
Kitchencraft Home Made Stainless Steel Maslin Pan With Handle, 9 Litre
Ball Complete Book of Home Preserving
Nutrition Information:Yield: 64 Serving Size: 2 TB
Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 0g
Your blueberry syrup will make lovely and refreshing blueberry spritzers. I add approximately 2 tablespoons per 8-10 ounces of seltzer but feel free to adjust the syrup to your taste.
In anticipation of the upcoming 4th of July celebrations, Kate and I made these spritzers a little festive! We cut stars out of apple slices (soaked in lemon juice) and strawberries. We then placed them on skewers along with a blueberry. You all loved the festive red, white, and blue sugar cookies that I shared earlier, so I am so excited to add another patriotic recipe to the mix!
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! I hope you will enjoy many sparklers & fireworks, as well as all sorts of red, white, & blue food and drinks.
I hope this blueberry syrup finds it’s way into your holiday plans and that you find this post on how to can blueberry syrup helpful.
And, if you are looking for other ways to make your water/seltzer water a little fancier, check out these easy fruit-infused ice cubes.
Thanks so much for spending a few minutes of your busy day with me!
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Until next time…
Looks delicious! I’ll have to add this to my canning line up next time I have a lot of blueberries.
Hey Brianna…it really is quite simple and so great to have those blueberry yummy flavors year-round. But I know canning is low on your list right now with that new house of yours!
Happy Fourth of July!
Wow, this looks so delicious. I love the way you used it in a drink. Looking at your syrup is making me crave pancakes.
Hi Celeste…you could surely use it on just about anything. We’re partial to the spritzers, but there are really many possibilities. Not sure I’ll have much left after this weekend though! ??
Mmmm I remember when I was a kid and my parents would can blueberry syrups, preserves, and jams from our blueberry bushes and blackberry and raspberry patches. Very memorable times in the kitchen 🙂 I hadn’t ever thought of adding lavender to blueberry syrup! Sounds like a great pairing!
Hi Liz…I like adding a subtle flavor to my syrups…just to enhance the flavor of the fruit. I do wish I had a patch in my own backyard with all these delicious fruits…what a treat for you.
Thanks for swinging by today.
Sounds delicious! I’ve never made my own syrup or canned before. Will have to check out that book so I can learn more about it.
Hi Sarah, there does seem to be a high intimidation factor to canning, but the Ball Book really does make it very easy. Give it a try!
Thanks for swinging by and wishing you a lovely Fourth of July weekend.
Lynn I love this idea. When I come back up to the States I will definitely be making this. I am a blueberry lover but we don’t have any here. Pinning for future use.
No blueberries Mary? Say it ain’t so! I hope you get your berries soon and some yummy syrup. It’s some good stuff.
Thanks for swinging by and visiting.
Wishing you a lovely weekend.
lynn, what size & how many jars does your recipe make? Thanks for posting it. I’m going to try it soon.
Dorine..it made 4 pint size jars. Hope you enjoy!