Try this Blueberry Syrup recipe, or contribute your own.
Suggest a better descriptionPrepare:
Combine the blueberries, sugar, lemon juice and water in a medium nonreactive pot. Slowly bring to a boil, and then reduce the heat and simmer until the berries fall apart, 5 to 10 minutes. Strain through a fine-mesh sieve, pressing on and then discarding the solids.
Preserve:
Either cool, cover and refrigerate for up to 3 weeks; or
Use the boiling-water canning method. Ladle the syrup into clean, hot half-pint jars, leaving 1/4-inch of headspace between the top of the syrup and the lid. Run a bubble tool along the inside of the glass to release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands until they are just fingertip-tight. Process the jars by submerging them in boiling water to cover by 2 inches for 10 minutes. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes. Remove the jars and set aside for 24 hours. Check the seals, then store in a cool, dark place for up to 1 year.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 112 | ||
Calories from Fat: 6 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 18606.6mg | 642 % | |
Potassium 155.8mg | 4 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 23.9g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 112
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