Sheree's Homemade Cooking Made Easy

Recipe:

4 pounds of blueberries

1 large lemon

3 cups of sugar

water

Wash the blueberries really well, removing any of the stems and debris they may have.

Use a stock pot that is at least 5 quarts deep.

Place the blueberries in the stock pot and mash them with a potato masher and then add 2 cups of water.

Blueberry SyrupPhoto bySheree

Wash the lemon and use a vegetable peeler to remove the lemon peel from the lemon and add the peel to the pot. Bring them to a boil and boil for 10 minutes.

Blueberry SyrupPhoto bySheree

Remove from the heat and place the blueberries in a fine mesh strainer and let the blueberries drain for at least 2 hours.

Blueberry SyrupPhoto bySheree

Prepare the water bath canner and begin heating the water but do not boil. This is done to keep the jars with the hot liquid close to the temperature of the water bath canner.

Blueberry SyrupPhoto bySheree

Using another large stock pot, bring 4 cups of water and 3 cups of sugar to a boil and boil until the temperature reaches between 220 and 230 degrees using a candy thermometer.

Pour the strained blueberry juice into this mixture and boil for 5 minutes. Stir this mixture often so it does not stick or scorch.

Blueberry SyrupPhoto bySheree

Ladle the hot blueberry syrup into the jars, wipe the jar rims, place the lids and rings on the jars. Tighten the rings to fingertip tight. Place very carefully into the water bath canner and bring to a boil. Boil the syrup for 10 minutes.

Blueberry SyrupPhoto bySheree

Remove from the water bath canner and place on a clean dry towel and let sit for 24 hours without moving. If a jar does not seal, place it in the refrigerator and eat it in the next few days. Enjoy!