Blueberry Pancake Syrup Recipe
Servings: 2
Ingredients
- 4 c. Blueberries, cleaned, rinsed
- 3 c. Water
- 2 x Strips lemon peel
- 3 c. Sugar Lemon juice to taste
Directions
- Pour berries in pan and mash with potato masher till most all skins are broken.
- Add in 1 c. of the water and strips of lemon peel and bring to a simmer. Turn heat to low and cook berries for 5 minutes. at just under a simmer.
- Pour warm berries into strainer lined with 2 layers of cheese-cloth (or possibly something similar) and let juice drip through. Twist cloth to extract all the juice; there should be abt. 2 c.. Throw away pulp.
- Combine remaining 2 c. water with sugar in small saucepan and bring mix to a boil, stirring, till sugar is dissolved and mix is clear.
- Wash down sides of pan with wet pastry brush, then boil syrup, without stirring, till it reaches 260 F. on candy thermometer.
- Add in blueberry syrup to sugar syrup and bring mix to boil for 1 minutes. Let cold, then add in lemon juice to taste.
- Pour into 2 pint jars. Will keep in 'fridge for 2 mos. For longer storage, can syrup following usual methods. Process for 30 minutes. in water just under boiling. Cold jars on rack.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 636g | |
| Recipe makes 2 servings | |
| Calories 160 | |
| Calories from Fat 8 | 5% |
| Total Fat 0.93g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 217mg | 6% |
| Total Carbs 40.75g | 11% |
| Dietary Fiber 6.7g | 22% |
| Sugars 28.01g | 19% |
| Protein 2.08g | 3% |
