Honey-Lavender Infused Blueberry Syrup A lavender and honey scented blueberry syrup
Ingredients
- 4 cups of blueberries (approximately 2 pounds)
- 3 cups of water
- 1 1/2 cups of sugar
- 1/8 cup freshly squeezed lemon juice
- 2 Lavender/Honey Teabags (or just Lavender) OR 2 teaspoons of tea
Instructions
- Prepare canner, jars and lids. See The Ball Complete Book of Home Preserving for guidance.
- Put blueberries in pot and crush with potato masher or slotted spoon.
- Heat over medium heat, stirring frequently
- Once blueberries have released their juices, pour into fine sieve over bowl.
- Let drip for 1-2 hours, stirring blueberries every now and again, until juices have collected in bowl.
- Make sure you save blueberry pulp to put over your yogurt, ice cream, waffles or pancakes.
- Combine juice, water, sugar and tea bags (or tea in infuser)
- Bring to a boil, stirring frequently.
- Let boil for 2-3 minutes, stirring frequently.
- Then reduce heat to produce a very slow, gentle boil.
- Stir occasionally, but let slowly boil/simmer for 20-25 minutes.
To Water Bath Process
- Prepare your work surface to water bath can your jars
- Spoon your syrup into hot jars, leaving 1/4 inch headspace.
- Wipe rim.
- Center lid on jar
- Screw band down until resistance is met, then increase to fingertip tight.
- Place jars in canner, making sure they are completely covered with water
- Cover pot and bring to a boil
- Boil for 10 minutes
- Turn heat off, remove lid and let sit for 5 minutes
- Carefully remove jars with jar lifter and place on a rack where they can be undisturbed for 24 hours.
- Refrigerate any jars if their lids don't pop down/seal.
Notes Save the pulp from when you strain the syrup. It is delicious over oatmeal, yogurt and ice cream.
Pics and Printable Recipe Available at: Nourish and Nestle
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