Blueberry Topping recipe

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Ingredients

2 quarts blueberries, rinsed and drained
2 cups water
1 tablespoon grated lemon peel
3 cups white sugar
4 cups water
2 tablespoons lemon juice

Nutrition Info

390.1 calories
carbohydrate: 100.5 g
cholesterol: : -
fat: 0.6 g
fiber: 4.2 g
protein: 1.3 g
saturatedFat: : -
servingSize: -
sodium: 1.8 mg
sugar: 92.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel, simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds, reserve juice.

  2. In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

Recipe Yield

6 cups

Recipe Note

My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.

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