Did someone say Blueberry Syrup?

I’ve been making this all summer, and I’m not going to stop now! This syrup is amazing, holds well in the fridge and in this house - has been used in coffee, cocktails, on pancakes, with ice cream and just off a spoon. It’s easy, quick and you won’t regret making it!

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Boiling the berries in water.

Strain, strain, strain! You should have about 2 cups of “juice”. Discard the seeds (or feed to chickens!) If you’re using sugar, return to the pot, turn it on and cook until sugar is melted.

If using honey, return to pot, add honey (don’t turn the heat on yet). Stir until well combined. Then mix up slurry (1-2 tsp of cornstarch in 1 tbsp cool water). Turn heat on low and just warm the syrup back up before adding the slurry. Then mix well and turn heat off when thickness is to your liking.

Pour into a jar, let it cool, then store in the fridge.

The interwebs says to use it within two weeks, but I did a very large batch and it lasted much longer than that. Your kitchen, your rules. Enjoy!!