A lovely fresh blueberry syrup with mellow vanilla undertones
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 25 mins
Ingredients
Instructions
Combine sugar and cornstarch in a large pot. Pour in water
corn syrup
and lemon juice. Stir in blueberries and vanilla bean. Bring to a boil
reduce heat
and simmer until thickened and infused with vanilla flavor
about 5 minutes. Remove syrup from heat.
Strain syrup into 3 hot
sterilized half-pint canning jars
filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil
cover the pot
and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface
several inches apart
until cool
about 1 hour. Press the top of each lid with a finger
ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
