You know when the blueberries are in season, there is almost always way too many to enjoy fresh. I have tried a few ways to preserve them, from canning blueberries, to freezing blueberries. I have even made this easy blueberry jam recipe and of course the fresh blueberry loaf. However, this homemade blueberry syrup is fast becoming a family favorite.

This easy to make syrup only requires 4 ingredients. If you do not have access to fresh blueberries, you can just use frozen ones instead. In order to make a bigger batch, simply double the quantities. Preparation time is only 5 minutes, and cook time is about 20 minutes. So you can quickly whip up a batch in less 30 minutes for your breakfast pancakes or waffles.

Homemade Blueberry Syrup Recipe — Photo credit: honestandtruly.com

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Here’s What You’ll Need:

fresh or frozen blueberries
water
sugar
cornstarch
lemon juice
mason jars
saucepan

Before you get started sterilize and clean your mason jars. Your blueberries can then be washed and de-stemed. Place your saucepan on medium heat and add your blueberries, sugar and water. Stir the mixture allowing the contents to dissolve. Remove any stems that may pop up as your stir, just be careful they maybe a little hot.

When everything has dissolved, bring the mixture to a boil and then reduce the heat again to a simmer. The cornstarch and the leftover water will be used to thicken the syrup and must be mixed together in a separate cup. Slowly add to the syrup as you stir and then leave to simmer for another 15 minutes. The lemon juice goes in last, just before you remove from the heat.

Allow to cool a little bit, before a carrying out a sweetness taste. Should you feel you need more sweetness, then go ahead and add more sugar a teaspoon at a time. When satisfied with the taste, you can immediately transfer the syrup into the jars. This recipe will make at least 4 jars, which store for up to 14 days in your fridge.

You can follow step by step instructions on the Honest & Truly blog, here…