Lisa Atwood, Rebecca Courchesne, Rick Field

Blueberry Syrup

Preparation info
  • Makes

    3

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

This syrup is the perfect partner for crêpes or slices of almond tea cake or plain pound cake. You can leave the blueberries in for a more rustic whole fruit syrup. If straining the syrup, use a coarse sieve, rather than a fine-mesh one, for a slightly thicker result.

Ingredients

  • 6 cups (1½ lb/750 g) blueberries
  • 1½

Method

Have ready hot, sterilized jars and their lids.

In a nonreactive saucepan, stir together the blueberries, sugar, and lemon zest, if using. Add ¾ cup (6 fl oz/<