Blueberry Syrup

The Blueberries with Clear jel was thicker and flowed better on the spoon and after processing in the jar.
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 1 hr 10 mins
Course Drinks
Cuisine American
Servings 20

Ingredients
  

  • 5 cups fresh or thawed blueberries
  • 1 cup sugar
  • 2 t. bottled lemon juice
  • 2 1/2 T. Clear Jel
  • 1/3 cup water

Instructions
 

  • In a large pot add blueberries and 1/2 cup of water so that the blueberries will not scorch the bottom of the pan.
  • Boil them for 10 minutes and reduce the heat and simmer for 20 minutes more till the blueberries start to break down and the juice starts to fill the pot.
  • Lightly stir the blueberries so you can extract as much juice from them as possible. Remove from heat.
  • Either using a fine mesh strainer or using a dampened jelly bag set over a deep bowl let the berries drip, undisturbed, for a least an hour. 
  • In a clean large pot, measure out 2 cups of blueberry juice and add sugar and lemon juice.
  • In a separate small bowl combine the water with the Clear Jel and stir until its smooth.
  • Bring blueberry mixture to a boil, stirring to dissolve sugar.
  • Once at a boil, add the Clear Jel and stir it in.
  • Continue stirring for one minute and remove from heat.
  • The consistency should look like this:
  • Ladle into hot jars and leave a ¼-inch headspace. Remove air bubbles and adjust headspace. Wipe rim with wet paper towel and add hot lids and rings. Tighten the rings finger-tight. Place jars in water bath and process for 15 minutes.  

Notes

Clear Jel recipes from adapted UC Extension blueberry sauce
Yield: two 8-ounce jars
Keyword Blueberry, Blueberry Syrup, Syrup