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BLUEBERRY SYRUP
1 package (12-oz.) frozen blueberries
2 cups water
1 cup light corn syrup
1 package (1-3/4 0z.) powdered fruit pectin
4 cups sugar
In Dutch oven, combine blueberries, water, corn syrup, and pectin over medium-high heat. Stirring constantly, bring to a rolling boil. Add sugar. Stirring constantly, bring to a rolling boil again and boil for 1 minute. Remove from heat. Pour into sterilized jars; cover and cool to room temperature. Store on shelf or in refrigerator. (I store mine in the cupboard for over a year and it is still fine). Serve with Lemon-Oatmeal Pancakes.
YIELD: about 5-1/2 cups syrup.
1 package (12-oz.) frozen blueberries
2 cups water
1 cup light corn syrup
1 package (1-3/4 0z.) powdered fruit pectin
4 cups sugar
In Dutch oven, combine blueberries, water, corn syrup, and pectin over medium-high heat. Stirring constantly, bring to a rolling boil. Add sugar. Stirring constantly, bring to a rolling boil again and boil for 1 minute. Remove from heat. Pour into sterilized jars; cover and cool to room temperature. Store on shelf or in refrigerator. (I store mine in the cupboard for over a year and it is still fine). Serve with Lemon-Oatmeal Pancakes.
YIELD: about 5-1/2 cups syrup.