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A lovely, fresh blueberry syrup with mellow vanilla undertones.

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
24
Yield:
3 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and cornstarch in a large pot. Pour in water, corn syrup, and lemon juice. Stir in blueberries and vanilla bean. Bring to a boil, reduce heat, and simmer until thickened and infused with vanilla flavor, about 5 minutes. Remove syrup from heat.

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  • Strain syrup into 3 hot, sterilized half-pint canning jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts

36 calories; protein 0.1g; carbohydrates 9.5g; sodium 2.3mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/29/2018
Not too sweet, which I really liked. Easy to make. I would just like to use something other than Karo syrup, but otherwise a great recipe. Read More
(2)

Most helpful critical review

Rating: 3 stars
08/18/2018
8.18.18 Needed some blueberry syrup for a recipe and after stopping at three stores and finding none I searched AR and this recipe came up. I strained just enough syrup that I needed for my recipe and then mashed the blueberries to make what I suppose really is a blueberry sauce. I didn t think the syrup had all that much blueberry flavor and I just couldn t see discarding the blueberries considering how expensive they are. I scaled this down to 12 servings but don t think you ll have enough to serve over waffles or pancakes because the yield is small. I ended up with 3 oz (the container is marked) of the blueberry sauce so you d have even less than if you strained into syrup. You might have enough for a small dollop over ice cream or a slice of pound cake. It tasted fine and this served a purpose today but I won t make this again. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/29/2018
Not too sweet, which I really liked. Easy to make. I would just like to use something other than Karo syrup, but otherwise a great recipe. Read More
(2)
Rating: 5 stars
11/20/2016
Absolutely fantastic! Perfect for fresh breakfast syrup. We skipped the canning part and used immediately. Fresh squeezed lemon made the difference for a refreshing but not overly sweet syrup. We also used frozen blueberries and kept the strained berries on the side when serving. Will definitely make again! Read More
(2)
Rating: 5 stars
08/09/2016
This syrup came out perfectly. The vanilla added a very nice flavor. I've also substituted strawberries for the blueberries. Both syrups were a hit with family and friends. Read More
(2)
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Rating: 4 stars
02/27/2016
Nice! Very easy to make and this thickens up beautifully. I only got one 1/2 pint jar out of this but that was fine for us. I plan to use this over waffles and ice cream for the kids. Thanks for sharing.:) Read More
(1)
Rating: 3 stars
08/18/2018
8.18.18 Needed some blueberry syrup for a recipe and after stopping at three stores and finding none I searched AR and this recipe came up. I strained just enough syrup that I needed for my recipe and then mashed the blueberries to make what I suppose really is a blueberry sauce. I didn t think the syrup had all that much blueberry flavor and I just couldn t see discarding the blueberries considering how expensive they are. I scaled this down to 12 servings but don t think you ll have enough to serve over waffles or pancakes because the yield is small. I ended up with 3 oz (the container is marked) of the blueberry sauce so you d have even less than if you strained into syrup. You might have enough for a small dollop over ice cream or a slice of pound cake. It tasted fine and this served a purpose today but I won t make this again. Read More
Rating: 5 stars
04/04/2020
Delicious, easy and not overly sweet Read More
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Rating: 5 stars
06/13/2020
Simple and delicious! Definitely add lemon juice to taste. I used about 3 teaspoons. It turned out amazing Read More