Add water, bring to a boil, and cook 20 minutes. Strain through cheesecloth. Heat to boiling point; pour into hot, sterilized half-pint or pint canning jars. Seal with two-piece canning lids. Process ...

Or freeze for up to a year. During peak blueberry season we like to batch-process our syrup for canning which makes it ...

Homemade Blueberry Syrup is simply better than store bought. You control the ingredients, ensuring the freshest blueberries ...