Did you know that you can make your own homemade blueberry syrup with honey? This is a great way to preserve extra blueberries without added white sugar. Using only a few simple ingredients, you can make this delicious topping to add to morning pancakes or even that afternoon ice cream snack. This blueberry syrup topping is sure to please everyone.
Blueberries, Honey Bees, Homemade Syrup
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 start our blueberry syrup recipe, it’s time to gather some ingredients.
- lemon juice and peel
Blueberries: Fresh or frozen blueberries can be used in this syrup recipe. If using frozen, thaw them first and drain out any excess moisture.
Honey: Your favorite brand of raw honey is perfect. Regular wildflower honey is a good choice.
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.
How to Make Blueberry Syrup Using Honey
First, add rinsed blueberries and water to a sauce pan and bring to a simmer. Use a potato masher or similar to gently break open the berries. You are not trying to puree the berries – rather just release the fruit juices. Simmer a little longer.
Next, prepare lemon. Using a vegetable peeler to strips the outside. And juice the remainder of the lemon.
Use a colander or strainer to separate the berry juice from blueberry skins. Throw away any solids. Return the berry juice to the large pot. Add honey, lemon peel and all of lemon juice except 2 tablespoons.
Gently boil until ingredients reaches 225° F on a candy thermometer. You will notice the juice begins to thicken at this stage.
Stir frequently or it will burn in the bottom of the pot. Add in the last bit of lemon juice, cook another minute – then remove from heat and discard the lemon peels.
Allow syrup to cool just a bit. Then while still warm, ladle into jars with lids and store in the refrigerator for up to 3 weeks.
Homemade Blueberry Syrup with Honey
- 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 (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.
If you want to make a larger amount and have some on hand, consider canning your recipe. These sealed jars of blueberry syrup with honey will last much longer. Use tiny jars and you have some wonderful gifts ideas!