This recipe is simple, easy to make and takes very little time. I developed this recipe while looking for ways to use up the abundance of blueberries we had harvested.
The syrup has the warmth and sweetness of the blueberries, with the refreshing and cooling under tones of mint. This is delicious on waffles, english muffins, toast, shortbread cookies – anything you can think of!
Yield: 2 pints
8 cups blueberries
2 cups sugar
1 cup mint leaves
2tb lemon juice
- Reduce the mixture down by about half, until thickened. About 15 minutes.
- Strain well through fine mesh sieve or cheese cloth. Squeeze/press juices from remaining skins and leaves.
- Ladle into jars, leaving 1/2″ of head space. Process in water bath for 5-minutes.