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Blueberry Pancake Syrup
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Rating: 5/5 (2 votes cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 1349
% Daily Value**
Total Fat 1g
2%
Saturated Fat 0g
0%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 23mg
1%
Total Carbohydrate 349g
116%
Dietary Fiber 9g
36%
Sugars 331g
Protein 3g
Vitamin A  3%Vitamin C  107%
Calcium  5%Iron  8%
Potassium  9%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Pancake Syrup

Date Added: January 04, 2014

Ingredients:

3 Cups Sugar plus extra for coating
3 Cups Water (more if needed)
4 Cups Blueberries cleanedrinsed
2 Lemons peel strips
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Directions:

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.

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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.
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