Continuing on with my Blueberry addiction posts this month... I decided I wanted to try another "new" thing...and being that we still have some fresh Apricot Jam (another soon to be post)....making my
No Pectin Added Blueberry Jam was probably a little overkill..ANNNDDDD I probably should tempt myself with another batch of
Blueberry Fool so soon, especially because I've been the only one home this week... ...I'd of eaten the whole bowl. SO -
Blueberry Syrup it is! Besides, Up at the lake, we are truly spoiled every Saturday morning by THE BEST EVER french toast...which of course is made even BETTER with a yummy, flavourful, fresh syrup drizzled over top. **sigh** Is it Saturday yet?! Something about knowing exactly where the blueberries came from, and watching your own harvest make such yummy things... is just plain rewarding.
The recipe - super easy, no long list of ingredients - just a little patience, candy thermometer and some fresh whole blueberries (frozen ones would work too), sugar, water and lemon. Easy Peasy.
Blueberry Syrup
4 Cups Whole Blueberries (fresh or frozen)
3 Cups Water
4 strips of lemon (rind of) -I used half a lemon, and cut rind into thin strips
3 Cups Sugar
lemon juice to taste
- Pour blueberries into a saucepan, add lemon rind
- Add Water and turn on medium-high heat
- Using a potato masher, gently mash blueberries until most skins are broken
- Bring mixture to a simmer, stirring frequently
- Turn heat down, and cook the berries for 5 minutes at just under a simmer - stirring frequently
- Using a jelly bag, or a strainer with a couple of layers of cheesecloth, Pour the hot berries in to strain/drip into a heat proof bowl. If using a jelly bag, you can twist the bag closed and press lightly to squeeze out the juice. Cheesecloth lined strainer - use back of spoon to gently push juice out. Careful though, the mixture is HOT, and the juice can stain!
- There should be about (at least) 2 cups of blueberry juice
- Discard the blueberry pulp
- Place Blueberry Juice and Sugar into a small saucepan
- Stir until fully incorporated.
- Bring the mixture to a boil, stirring frequently so that you do not burn it, ensuring the sugar is fully diluted into the blueberry juice and none sitting on bottom of pan
- Once mixture comes to a boil, wipe down sides of saucepan with a wet pastry brush, and let the mixture boil - without stirring - until the temperature reads 260degrees on a candy thermometer. Have patience! It'll get there!
- Once temperature is reached, let boil for an additional minute.
- Remove from heat and let cool. Add additional lemon juice to taste.
- Pour syrup into clean and sterilized mason jars. If you plan on just refrigerating it, this will keep for a month or two. Should you wish to can, follow basic canning procedures, and process in a boiling water bath for 10 mins.
- Let syrup cool completely before placing it in fridge.
This syrup isn't just good on french toast... pancakes...icecream.. mmmmvodka?! (blueberry martini anyone?!) Spoon dipping in the syrup works too! :) I find the colour of the Blueberry Syrup stunning, Mother Nature sure nows how to create such beautiful things... Summer showcases the stunning colours - like these little inquisitive guys - the blue on them is so bright and vivid it's incredible. I believe they are some sort of dragonfly? Though, appear a bit smaller than the dragonflies that are also flying around this time of year. This past weekend, there were hundreds of them skimming along the water, hanging out on some of the lake's vegetation. A few will even land on your hand... so cool looking! (Have I mentioned I LOVE anything BLUE.. I mean, it does match my eyes after all) *teehee**eyesrollingIknow**
Absolutely Stunning in my opinion.... The plants (no clue what type they are) appear to attract them by the hundreds, and I can honestly say, they are one "bug" I have no issues hanging around! haha
..stay tuned... I've still got more BLUEBERRY tricks up my sleeves! YUM YUM!
mmmmmmmmmmm..............blueberries!!!
ReplyDelete