This recipe allows you to can delicious blueberry syrup without any added sugar. Perfect for those following a diabetic diet, keto lifestyle, or simply looking to cut back on sugar, this homemade syrup retains all the wonderful blueberry flavor. It’s a great way to preserve summer’s bounty and enjoy it on pancakes, waffles, yogurt, or even in cocktails. With a little planning and some safe canning techniques, you can create a shelf-stable syrup that will brighten your mornings for months to come.
Sure, here’s a simple recipe for sugar-free blueberry syrup that you can can for long-term storage:

Ingredients:

• 4 cups fresh blueberries
• 1 cup water
• 1 tablespoon lemon juice
• Stevia, erythritol, or another sugar substitute to taste
• Canning jars and lids

Instructions:

1. Prepare the Blueberries: Rinse the blueberries under cold water and remove any stems or debris.
2. Cook the Blueberries: In a large saucepan, combine the blueberries, water, and lemon juice. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for about 10-15 minutes, until the blueberries have softened and released their juices.
3. Strain the Mixture: Once the blueberries are soft, remove the saucepan from the heat. Place a fine mesh sieve or cheesecloth over a large bowl and carefully pour the blueberry mixture through it, pressing down on the berries to extract as much liquid as possible. Discard the solids.
4. Sweeten to Taste: Return the strained blueberry liquid to the saucepan and place it back on the stove over low heat. Stir in your desired amount of sugar substitute, tasting as you go until you reach your desired level of sweetness. Keep in mind that the sweetness may be slightly muted once the syrup is cooled, so you can adjust accordingly.
5. Canning: While the syrup is still hot, carefully ladle it into clean, sterilized canning jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any drips or residue. Place the lids on the jars and screw on the bands until they are fingertip tight.
6. Process the Jars: Process the filled jars in a boiling water bath canner for about 10 minutes (adjusting for altitude if necessary). Make sure the jars are covered by at least 1 inch of water. After processing, carefully remove the jars from the canner and let them cool completely on a clean towel or cooling rack.
7. Check the Seals: Once the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or make a popping sound, the jar is properly sealed. Any unsealed jars should be refrigerated and consumed within a few weeks.
8. Storage: Store the sealed jars of blueberry syrup in a cool, dark place for up to one year. Once opened, refrigerate any remaining syrup and use it within a few weeks.

Enjoy your homemade sugar-free blueberry syrup on pancakes, waffles, ice cream, or any other favorite treat!