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Blueberry Syrup

by , on
Jun 27, 2016

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.June...the month of gardenias and blueberries in southeastern North Carolina. Great recipe for Blueberry Syrup for Blueberry Spritzers.

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.Recipe for Honey-Lavender Blueberry Syrup which can be preserved by water bath canning. Use it to make Blueberry Spritzers for holiday & summer festivities.

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. Recipe for Honey-Lavender Blueberry Syrup which can be preserved by water bath canning. Use it to make Blueberry Spritzers for holiday & summer festivities.

Honey-Lavender Blueberry Syrup

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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 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!

Recipe for Honey-Lavender Blueberry Syrup which can be preserved by water bath canning. Use it to make Blueberry Spritzers for holiday & summer festivities.

Honey-Lavender Infused Blueberry Syrup

Honey-Lavender Infused Blueberry Syrup

Yield: 4 cups
Prepare Syrup: 3 hours
Canning Time: 45 minutes
Total Time: 3 hours 45 minutes

A lavender and honey scented blueberry syrup

Ingredients

  • 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

Instructions

  1. Prepare canner, jars and lids. See The Ball Complete Book of Home Preserving for guidance.
  2. Put blueberries in pot and crush with potato masher or slotted spoon.
  3. Heat over medium heat, stirring frequently
  4. Once blueberries have released their juices, pour into fine sieve over bowl.
  5. Let drip for 1-2 hours, stirring blueberries every now and again, until juices have collected in bowl.
  6. Make sure you save blueberry pulp to put over your yogurt, ice cream, waffles or pancakes.
  7. Combine juice, water, sugar and tea bags (or tea in infuser)
  8. Bring to a boil, stirring frequently.
  9. Let boil for 2-3 minutes, stirring frequently.
  10. Then reduce heat to produce a very slow, gentle boil.
  11. Stir occasionally, but let slowly boil/simmer for 20-25 minutes.

To Water Bath Process

  1. Prepare your work surface to water bath can your jars
  2. Spoon your syrup into hot jars, leaving 1/4 inch headspace.
  3. Wipe rim.
  4. Center lid on jar
  5. Screw band down until resistance is met, then increase to fingertip tight.
  6. Place jars in canner, making sure they are completely covered with water
  7. Cover pot and bring to a boil
  8. Boil for 10 minutes
  9. Turn heat off, remove lid and let sit for 5 minutes
  10. Carefully remove jars with jar lifter and place on a rack where they can be undisturbed for 24 hours.
  11. Refrigerate any jars if their lids don't pop down.

Notes

Save the pulp from when you strain the syrup. It is delicious over oatmeal, yogurt and ice cream.

Nutrition Information:
Yield: 64 Serving Size: 2 TB
Amount Per Serving: Calories: 24 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 6g Fiber: 0g Sugar: 6g Protein: 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 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.Recipe for Honey-Lavender Blueberry Syrup which can be preserved by water bath canning. Use it to make Blueberry Spritzers for holiday & summer festivities.

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.Recipe for Honey-Lavender Blueberry Syrup which can be preserved by water bath canning. Use it to make Blueberry Spritzers for holiday & summer festivities.

 

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. 

pin for honey-lavender blueberry syrup

pin fro honey lavender blueberry syrup

Thanks again for spending a few minutes of your busy day with me today.

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Until next time…

Hugs,

 

 

 

 

 

 

 

You May Also Be Interested In:

Blueberry Hand Pies

A recipe for the perfect hand pie, with a delicate and flaky crust that is sturdy enough to hold the delicious blueberry filling. Tips for perfect hand pies
 

 



12 Comments

  1. Brianna

    June 27, 2016 at 2:17 pm

    Looks delicious! I’ll have to add this to my canning line up next time I have a lot of blueberries.

    Reply
    • lynn

      July 2, 2016 at 8:15 am

      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!
      Hugs, Lynn

      Reply
  2. Celeste

    June 28, 2016 at 10:50 am

    Wow, this looks so delicious. I love the way you used it in a drink. Looking at your syrup is making me crave pancakes.

    Reply
    • lynn

      July 2, 2016 at 8:17 am

      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! ??
      Happy Fourth….Lynn

      Reply
  3. Liz

    July 1, 2016 at 9:51 am

    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!

    Reply
    • lynn

      July 2, 2016 at 8:19 am

      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.
      Hugs, Lynn

      Reply
  4. Sarah @ 2paws Designs

    July 1, 2016 at 1:08 pm

    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.

    Reply
    • lynn

      July 2, 2016 at 8:22 am

      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.
      Hugs, Lynn

      Reply
  5. Mary-the boondocks blog

    July 4, 2016 at 5:18 pm

    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.

    Reply
    • lynn

      July 7, 2016 at 8:51 pm

      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.
      Hugs, Lynn

      Reply
  6. dorine

    July 11, 2016 at 1:54 pm

    lynn, what size & how many jars does your recipe make? Thanks for posting it. I’m going to try it soon.

    Reply
    • lynn

      July 11, 2016 at 5:14 pm

      Dorine..it made 4 pint size jars. Hope you enjoy!
      Hugs, Lynn

      Reply

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