Did you know that you can make your own blueberry syrup with honey? This is a great way to preserve extra blueberries when you have a large crop on hand. Using only a few simple ingredients, you can make this delicious topping to add to morning pancakes, waffles or even that afternoon ice cream snack. This blueberry syrup topping is sure to please everyone.
Blueberries Syrup Made Using Honey
The blueberry is one of nature’s most celebrated types of fruit. Full of nutritious antioxidants, blueberries are added to every type of dish imaginable.
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Living in upstate South Carolina, I have maintained a few blueberry bushes for years. Well before I became a beekeeper, my bushes made a small harvest each season.
Once I become a beekeeper, the pollination services of thousands of honey bees contributed greatly to the crop yield. Now, I have enough berries to eat, freeze and some to share.
Before we can make our recipe, it’s time to gather some main ingredients.
- lemon juice and peel
Frozen of fresh blueberries can be used in this syrup recipe. If using frozen, thaw them first and drain out any excess moisture. Don’t throw any extras away – you may have enough for blueberry muffins too!
Your favorite brand of raw honey is perfect. Regular wildflower honey is a good choice. This is a general variety of honey that is made from many different nectar sources.
Being a beekeeper, I appreciate the healthful properties of raw honey. Using honey in recipes is a favorite way to add extra sweetness without using processed sugar.
Choose one plump juicy lemon. Avoid any that are too soft and feel dried out.
Steps for Making Syrup with Blueberries and Honey
1. Juicing the berries – start by washing your berries and adding them to a large saucepan with additional water. Use low heat and once the mix starts to bubble, use a potato masher to burst the cooking fruit.
You could use an immersion blender for this step but I prefer not to. Rather, use a potato masher or similar (large slotted spoon?) to gently break open the berries. You are not trying to puree the berries – rather just release the fruit juices. Simmer a little longer.
2. Remove from heat. A colander or strainer is needed to separate the berry juice from blueberry skins. Throw away any solids. Return the berry juice to the large pot.
3. Zest your lemon and cut the peel into strips. Place the lemon juice (except for 2 tablespoons) in the berry juice and add back to the heat. Discard the fruit peelings etc.
4. As you gently boil the recipe ingredients, having a candy thermometer on hand is helpful. You can “wing it” but the thermometer helps ensure success. Gently boil until ingredients reaches 225°.
You will notice the juice begins to thicken at this stage. Cook another minute then remove from heat and let cool for just a bit. Pour into jar while your homemade blueberry syrup is still warm
Using and Storing Blueberry Syrup
Now you have a nutritious topping to pour over pound cake, angel food cake or french toast or even vanilla ice cream. It also serves as a wonderful flavoring for homemade oatmeal. Try it as a topping for this homemade honey cheesecake!
Store your blueberry syrup in the refrigerator or freezer. It lasts for several weeks in the frig.
If you want to make a larger amount and have some on hand, consider canning your recipe. These sealed jars of homemade blueberry syrup with honey will last much longer. Just be sure to use an airtight container.
Use tiny jars and you have some wonderful gifts ideas! Another yummy spread to consider is making homemade Cinnamon Honey Butter – it is delicious.
And, if the idea of saving food appeals to you, make your own homemade apple butter in the crockpot. A great way to use up apples that are reaching the end of their usefulness. The recipe uses honey and it is much easier to do than you make think.
And for those hot days of Summer – what about Greek yogurt honey popsicles? Yes, please.
Homemade Blueberry Syrup
- 6 cups blueberries fresh or frozen
- 1 tablespoon lemon zest
- 3/4 cup water
- 3/4 cup honey
- Add blueberries and water to a medium size sauce pan over low heat. Once the contents are warm and start to bubble, gently mash the berries with a slotted spoon or potato masher.
- While the berries are simmering, zest your lemon. Using a vegetable peeler and peel 6 ¾” strips of lemon peel, then juice the remaining lemon.
- Remove the blueberry mixture from heat and let strain through a sieve into a heatproof bowl. Using a large spoon to gently mash any remaining fruit skins and solids. Throw out the solids.
- Pour the berry juice back into the saucepan. Add your honey, lemon zest and all of the lemon juice except for 2 tablespoons to the blue berry juice.
- Bring contents to a boil of medium heat until the mixture reaches 225 ° F on your candy thermometer or you see it noticeable thicken. Stir constantly or lightly whisk to prevent burning (takes 8-12 minutes) .
- Add the 2 tablespoons of lemon juice (that you reserved earlier) to the berry mixture and cook an additional minute.
- Remove the mixture from heat source, throw away the zest pieces and let the mixture cool.
- While still warm but not hot, pour your blueberry syrup with honey into clean jars. Cover and refrigerated for up to 2 weeks.