Blueberry Topping


My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.

Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
6 cups


  • 2 quarts blueberries, rinsed and drained

  • 2 cups water

  • 1 tablespoon grated lemon peel

  • 3 cups white sugar

  • 4 cups water

  • 2 tablespoons lemon juice


  1. Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.

  2. In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

Nutrition Facts (per serving)

390 Calories
1g Fat
101g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 390
% Daily Value *
Total Fat 1g 1%
Sodium 2mg 0%
Total Carbohydrate 101g 37%
Dietary Fiber 4g 15%
Total Sugars 92g
Protein 1g
Vitamin C 20mg 98%
Calcium 12mg 1%
Iron 1mg 3%
Potassium 141mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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