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Print This Page


Blueberry Syrup 

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

10 mins

Cook time

40 mins

Total time

310 mins

Ingredients

2 pints fresh blueberries - stems removed (340 g) 
1¾ cups water - reserve ¼ cup (420 g)
1 cup granulated sugar (220 g) 
2 tsp cornstarch (6 g)


Directions

  1. In a medium pot, bring blueberries and 1½ cups water to a boil over medium-high heat.
  2. Reduce heat to medium-low and simmer for 20 minutes until blueberries begin to breakdown. Skim film off the top during the cooking process.
  3. Set up a strainer with a piece of cheesecloth over a second medium pot. Strain the liquid through cheesecloth and set fruit aside (to avoid a cloudy end product, don’t push excess water out of fruit).
  4. Return liquid to the stove and add sugar. Stir over medium heat until sugar is dissolved. Reduce heat to medium-low and continue to stir occasionally.
  5. In a small bowl combine cornstarch and reserved ¼ cup water (cornstarch slurry).
  6. In a slow and steady stream add cornstarch slurry to blueberry liquid. Stir over medium-low heat until mixture begins to thicken slightly.
  7. Remove from heat and let cool.
  8. Place syrup in an airtight container and finish cooling in the refrigerator overnight for syrup to thicken. 


Tips & Variations

  • Storage: This syrup can be stored in an air-tight container for up to 2 weeks in the refrigerator or 3 months in the freezer. 
  • Discarded fruit can be added to pancake or waffle batter.

 

 

 

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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