Blueberry Patch Syrup
As each berry came into season, Grandma used this recipe to make other delicious syrups such as strawberry, blackberry, raspberry and currant. She even used the small, tart damson plums from her sister's plum tree.
- 1 pint fresh blueberries
- 1/4 cup water
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
1.Rinse blueberries and remove stems. Place in a 3-quart saucepan. Add water and granulated sugar.
2.Bring blueberry mixture to a boil over medium-high heat. Reduce heat to low. Cook, stirring the mixture occasionally, until thickened, about 10 minutes.
3.Press blueberries through a fine sieve, reserving the juice and discarding the skins.
4.Add lemon juice to blueberry juice and mix well. Let stand to cool. Pour into a glass jar with a lid. Store in the refrigerator for up to 3 weeks. Reheat to serve or serve at room temperature. Makes 1 cup.