Lowbush Blueberry Syrup
A vibrant wild-blueberry syrup. Cook the berries with water, strain, then gently simmer the juice with sugar and lemon until lightly thickened. Brilliant over pancakes and waffles, or as a base for lemonade and cocktails.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Preserving, Syrup
Cuisine wild fruit
Large saucepan
Fine sieve or cheesecloth
Heatproof bowl or measuring jug
Ladle and funnel
Sterilized bottles or jars with lids
Kitchen thermometer optional
Jar lifter or tongs (if water-bathing)
- 4 cups lowbush blueberries washed and picked over
- 2 cups water
- 2 cups sugar
- 1 tablespoon lemon juice
Cook the berries: Combine blueberries and water in a saucepan. Bring to a boil, then reduce heat and simmer for ~10 minutes until the berries are soft.
Strain the juice: Pour through a cheesecloth-lined sieve into a bowl. For a clearer syrup, let it drip without pressing; for more yield, press lightly.
Make the syrup: Return the measured juice to a clean pot. Add sugar and lemon juice; stir over medium heat until the sugar fully dissolves.
Reduce to syrupy: Keep at a gentle boil 8–12 minutes, stirring occasionally and skimming any foam, until lightly thickened (about 103–104 °C / 217–219 °F).
Bottle: Ladle the hot syrup into hot, sterilized bottles or jars. Wipe rims and seal. Cool on a towel.
- Use: 1–2 tbsp in cold still or sparkling water for drinks; drizzle over pancakes, waffles, yogurt, porridge, or ice cream.
- Flavor: Lemon brightens and balances the natural berry sweetness.
- Clarity vs. yield: No pressing → clearer, brighter syrup. Light pressing → more volume and deeper color.
- Storage (fridge): Keep refrigerated and use within 4–6 weeks.
- Pantry option: For shelf-stable storage, water-bath process sealed bottles for 10 minutes (add 5 minutes above ~300 m / 1,000 ft). Store cool and dark; refrigerate after opening and use within 2–3 weeks.
- Safety: Work with clean, sterilized containers. Discard any bottle showing off-odors, gas, or mold.