** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Pour berries in pan and mash with potato masher until most all skins are broken.
2. Add 1 cup of the water and strips of lemon peel and bring to a simmer.
3. Turn heat to low and cook berries for 5 minutes at just under a simmer.
4. Pour hot berries into strainer lined with 2 layers of cheese-cloth (or something similar) and let juice drip through.
5. Twist cloth to extract all the juice; there should be about.
6. 2 cups. Discard pulp. Combine remaining 2 cups water with sugar in small saucepan and bring mixture to a boil, stirring, until sugar is dissolved and mixture is clear.
7. Wash down sides of pan with wet pastry brush, then boil syrup, without stirring, until it reaches 260 F on candy thermometer.
8. Add blueberry syrup to sugar syrup and bring mixture to boil for 1 minutes Let cool, then add lemon juice to taste.
9. Pour into 2 pint jars. Will keep in 'fridge for 2 mos.
10. For longer storage, can syrup following usual methods.
11. Process for 30 minutes in water just under boiling.
Comments on Blueberry Pancake Syrup Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 22.5mg per serving, low-fat with 1g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 107% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Blueberries, Natural Sweeteners, Citric Acid allergies.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe
