One of the things the kids enjoy doing is picking blueberries. Luckily for us, we have close to 10 very (old) blueberry bushes on our property. I emphasize with the word old because I seriously never knew a blueberry bush could, well… be a tree. We had 2 bushes at our last home, that we purchased from the local nursery and they were super tiny and each year, when they grew out their small handful of berries, the birds and other little critters would always catch them before we did.
Needless to say. We never enjoyed the small amount of berries from our super tiny blueberry bushes.
But that’s all in the past now and we have trees. Blueberry trees. Most of which are 15′ or taller.
We also have wild blueberry bushes that grow in the woods and along the tree line of our property but our attempt at foraging for blackberries one sunny morning that met us face to face with a copperhead snake… Sadly. I have avoided the tree line and the woods since then.
Darn you Florida!
Blueberry syrup is not only delicious and so good, I could possibly eat it with a spoon.
Okay, maybe not quite with a spoon but seriously. It’s good on not just pancakes but biscuits, toast, homemade bread, muffins… pretty much anything.
But not only is it tasty but it’s super easy to make too!
Ingredients
4 cups of Blueberries (washed and stems picked off)
1 cup of water
1 cup of sugar
4 Tbsp of cornstarch (or 8 Tbsp of Flour)
1/2 cup (cold) water
2 Tbsp fresh lemon juice (not from concentrate)
Directions
After picking the stems and other debris from the blueberries. Wash them and then transfer them to a saucepan (medium to large in size).
Add the 1 cup of water and 1 cup of sugar set to medium – high heat. Stirring to dissolve the sugar into the water and blueberries.
Bring the blueberry mixture to a boil and lower the temp to simmer.
Mix the 4 Tbsp of cornstarch (or 8 Tbsp of flour) in with the 1/2 cup of cold water. Mixing until the powder is dissolved.
Slowly add the cornstarch (or flour) mixture to the berry mixture and stir constantly until dissolved in with the berries.
Turn the temp. back to medium – low and stir occasionally for about 15-20mins or until your desired thickness has set.
Once the syrup is done, you can either strain the mixture into a bowl to where you will only have the liquid or you can keep the berry chunks in with the syrup and add to your jars. Once cooled, add to a bottle or mason jars (or any glass jars) and store in the fridge.
