Given that my mother works for Townsend Farms, we end up with our share of berries. Today the kids and I decided to stretch our cookin' muscles by trying a recipe we found in An Encyclopedia of Country Living Guide: Canning & Preserving Your Own Harvest, by Carla Emery and Lorene Edwards Forkner. Making blueberry syrup was surprisingly easy and enjoyable. The recipe is as follows:
Fresh Blueberries, picked over and rinsed (we used frozen as that's all we had available)
3 cups sugar
Put the fruit through a food mill or whirl briefly in a food processor to a coarse puree. Measure that puree into a preserving pan, adding 1 cup water for every 4 cups fruit. Quickly bring to a simmer, reduce heat and cook for 5 minutes or until the fruit is completely softened; a brief cooking period helps to retain the fresh fruit flavor.
Pour the hot mixture into a jelly bag or a colander lined with dampened cheesecloth and collect the juice as it drains in a heat-proof bowl. Twist the bag or press the solids with a spoon to get as much juice as possible from the puree. Discard the remaining pulp.
Prepare a sugar syrup by bringing 2 cups water and the sugar to a boil, stirring until the sugar dissolves, Boil without stirring until the syrup reaches 260F on a kitchen thermometer; remove from heat. Sweeten the blueberry juice with sugar syrup to taste, adding lemon juice to balance flavors. Return the mixture to the pan and boil for 3 minutes. Remove from heat and cool completely.
Syrup keeps well int he refrigerator or may be processed for 30 minutes in a water bath for stable shelf storage.
Variation: Just about any ripe, juicy fruit with good flavor can be made into a syrup following this recipe.
Copied directly from An Encyclopedia of Country Living Guide: Canning & Preserving Your Own Harvest by Carla Emery & Lorene Edwards Forkner.