Blueberry Vanilla Syrup recipe

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Ingredients

½ cup white sugar
1 tablespoon cornstarch
¼ cup water
¼ cup light corn syrup
2 teaspoons lemon juice, or more to taste
2 cups fresh blueberries
1 whole vanilla bean

Nutrition Info

36.4 calories
carbohydrate: 9.5 g
cholesterol: : -
fat: : -
fiber: 0.3 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 2.3 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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, dark area.

Recipe Yield

3 cups

Recipe Note

A lovely, fresh blueberry syrup with mellow vanilla undertones.

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