Syrup, Blueberry, Canned

Ingredients

• 8 cups blueberries, crushed
• 6 cups water, divided
• 1 Tbsp Grated Lemon Zest
• 3 Cups Granulated Sugar
• 2 Tbsp Lemon Juice

Directions

1. In a large stainless saucepan, combine blueberries, 2 cups water and lemon zest
2. Bring to a gentle boil over medium heat and boil gently for 5 minutes
3. Transfer to a dampened jelly bag over a deep bowl. Let drip, undisturbed, for at least 2 hours
4. Meanwhile prepare water bath canner, jars and lids
5. In a clean stainless saucepan, combine sugar and remaining 4 cups of water.
6. Bring to boil over medium-high heat, stirring to dissolve sugar, and cook until temperature reaches 230 F (adjust for altitude as necessary).

Add blueberry juice

1. Increase heat to high, bring to a boil, and boil for 5 minutes, stirring occasionally.

Remove from heat and stir in lemon juice.

1. Ladle hot syrup into hot jars, leaving 1/4 inch headspace.
2. Process for 10 minutes.
3. Turn of flame, remove lid and let rest 5 minutes.
4. Remove jars to towel and let rest 24 hours.