Tuesday, July 12, 2016

Canning: Paleo Blueberry Syrup

Canning season has officially begun!  This year, I'm trying to can things that will also be compatible with the Paleo diet.  Since blueberries are in season right now, I decided to make some blueberry syrup to have on hand over the next year.  

Paleo Blueberry Syrup
Makes 12 pint jars

24 cups of blueberries (I bought 24- 6oz. packages of blueberries)
3 cups of honey
3 cups of water
6 lemons- lemon peels & juice


1. Make sure to sterilize all of your jars, lids and rings.
2.  Using a vegetable peeler, peel the lemons, then juice them and set aside.
3. Wash the blueberries and add them to a large stock pot.  Add the water and honey.  Cook on medium heat for 10-15 minutes.
 4.  Once the blueberries have softened, I use an immersion blender to puree the blueberries.  I try not to blend all the blueberries because I like to have some whole berries remain in my syrup, but if you prefer it to be all syrup, then blend away!

5. Add the lemon peels and juice after you are done blending.  Bring to a boil and then simmer for 15 minutes.  It should coat the back of your spoon when it is done.
6. Remove the lemon peels carefully and discard.

7.  Fill the syrup in the canning jars, leaving 1/2 inch of free space at the top of the jar.  Wipe the the rim of the jar before putting on the lid and ring.

8.  Place jars in a bath canner.  Fill with water and bring to a boil.  Give it a rolling boil bath for 20 minutes.

9.  Remove jars and place on cooling rack.  Do not disturb them for 24 hours!  Label, store and enjoy!

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